1 kg of sweet potatoes
4 eggs
4 tablespoons of butter
4 tablespoons of all-purpose flour
1 can of condensed milk
100g of unsweetened shredded coconut
1 teaspoon of active dry yeast
To dust
Allspice and cinnamon
Optional
Parchment paper
1 kg of sweet potatoes
4 eggs
4 tablespoons of butter
4 tablespoons of all-purpose flour
1 can of condensed milk
100g of unsweetened shredded coconut
1 teaspoon of active dry yeast
To dust
Allspice and cinnamon
Optional
Parchment paper
Cook the sweet potatoes with their skins in boiling water until they're tender
Drain, remove the skins, and mash with a fork to form a puree
Preheat the oven to medium temperature
Mix the eggs lightly and add to the sweet potatoes
Add the butter, flour, condensed milk, unsweetened shredded coconut, and active dry yeast
Mix everything delicately, moving from bottom to top, until you have a homogeneous mass
Pour into a parchment-lined baking dish and bake in a medium oven until golden brown
Remove from the oven and dust with allspice and cinnamon
Cut into small squares and serve immediately.
