Steam or bake the sweet potato until soft. For baking, use an air fryer at 180°C for 20 minutes.

Dice some sweet potato and simmer with sugar, syrup, and water in a 1:1:1 ratio until caramelized. Cool and set aside.

Mash the remaining sweet potato until smooth.

Cream the butter using a mixer, then add the mashed sweet potato and mix well.

Add eggs one at a time, mixing thoroughly after each addition.

Sift the flour and baking powder, then gradually fold into the mixture.

Add heavy cream, caramelized sweet potato, and cinnamon powder to the batter. Mix well.

Prepare a pound cake tin with butter or parchment paper. Pour the batter and top with diced sweet potato.