Sweet Potato Dessert
Mash sweet potatoes with butter and sugar into a smooth purée, blend in the rum, then fill into aluminum cups and bake until set.
Ingredients
peeled sweet potato, cut into 5mm thick slices, soaked in water
400 g
unsalted butter
20 g
fine granulated sugar
2 tbsp
orange juice
2 tbsp
egg yolk
1
heavy cream
2 tbsp
rum
1 tsp
egg yolk (for glazing)
1
Instructions
1
Heat sweet potato, butter, granulated sugar, and orange juice
Drain the sweet potato, place it in a heat-resistant bowl, add ingredient A, cover with plastic wrap, and microwave for approximately 7 minutes.
2
Process heated sweet potato in food processor
While still hot, transfer the mixture from step 1 to a food processor and blend until smooth.
3
Mix egg yolk and heavy cream
Place the egg yolk and heavy cream in a small bowl and stir until well combined.
4
Add egg mixture to sweet potato puree
Add the mixture from step 3 to the food processor from step 2, and continue blending until smooth.
5
Add rum and mix thoroughly
Add the rum to the mixture from step 4 and stir to combine. Those who dislike alcohol may omit this ingredient.
6
Pipe mixture into aluminum cups
Transfer the mixture from step 5 into a conical piping bag fitted with a star-shaped metal nozzle, pipe it into aluminum cups in circular motions, and place the cups on a baking tray.
7
Glaze with egg yolk and bake
Brush the surface of the mixture in step 6 with the reserved glazing egg yolk, place the tray in an oven preheated to 200°C, and bake for 15 to 20 minutes until the top is golden brown.
8
Cool on cake rack
Once baked, remove the aluminum cups from the baking tray and place them on a cake cooling rack to cool completely.
