Sweet Potato Cake with Rum or Cointreau (Rum Savoyard Cake)

Beat the egg yolks with the sweet potatoes and a pinch of salt until well combined and frothy

Gradually add the sweet potato puree and grated lime rind, mixing well

Add the rum or Cointreau, beating until fully incorporated

Beat the egg whites until stiff and fold them into the mixture

Grease a high-sided mold and dust it with flour

Pour in the prepared batter, leaving about 1/4 of the mold empty to allow for expansion

Bake in a hot oven for approximately 45 minutes, or until the cake is cooked through but not overcooked

To check for doneness, insert a knife that should come out clean

Remove from the mold once cooled and dust with confectioner's sugar.