Korean Sweet Potato Cake

1. Make your pound cake according to package instructions in a 9”x12” rectangular baking pan. Set aside.
2. Bring a pot of water to a boil.
3. Peel the Korean sweet potatoes and cut into chunks.
4. Boil for 25-35 minutes or until fork tender and drain.
5. Combine the cooked sweet potatoes, heavy whipping cream, condensed milk, honey, and butter and whip until smooth. Optional: leave some small chunks!
6. Trim your pound cake and use cookie cutter to get 2x 5” cake rounds.
7. Assemble your cake. Start with the cake, then pipe on a layer of sweet potato mousse. Repeat.
8. Add the final whipped cream layer.
9. With the remaining cake, grind over a strainer to top with cake crumbs.
10. Enjoy!