I somehow always manage to grab some type of sweet potato while grocery shopping. The health benefits and nutritional value of almost all types of sweet potatoes are well known. I never really know what to do with the potatoes other than making sweet potato fries or just steaming and eating as is. This cake recipe is so simple and works well to bring out the sweetness of the potatoes. Most likely, you will already have the ingredients on hand in your kitchen, adding to the convenience.
Recipe adapted from Origami Mommy
Ingredients: 2 medium sized Japanese sweet potatoes (any type of sweet potato or yam will work), 2 tbsp unsalted butter, 2 tbsp cream (sour cream or plain yogurt are fine substitutes), 2 tbsp sugar, 2 egg yolks (separated), 1/4 tsp vanilla, 1/8 tsp cinnamon, 1/3 cup flour.
1. Heat the oven to 425 degrees Fahrenheit and roast the potatoes for 50 minutes to 1 hour.
2. Reduce the temperature to 350 degrees. Meanwhile, cut the potatoes and scoop out from the skin.
3. Mash the warm potato in a bowl with the butter so that it is melted by the heat. Mix in one of the egg yolks, sugar, cream, vanilla, and cinnamon.
4. Mix in enough flour so that the batter is thick enough to hold a shape. You might not need to use all of the flour.
5. Scoop out golf ball sized mounds of the potato batter onto a greased baking sheet. Brush the tops with beaten egg yolk.
6. Bake in the oven for 15-20 minutes.