1 kg of yams
1 tablespoon and 1/2 cup of softened butter
2 cups of all-purpose flour
1 teaspoon of active dry yeast
1 and 1/2 teaspoons of grated nutmeg
1/2 teaspoon of ground cinnamon
1 teaspoon of salt
1 and 1/2 cups of milk
4 eggs
1/2 cup of milk
2 tablespoons of vanilla extract
1 kg of yams
1 tablespoon and 1/2 cup of softened butter
2 cups of all-purpose flour
1 teaspoon of active dry yeast
1 and 1/2 teaspoons of grated nutmeg
1/2 teaspoon of ground cinnamon
1 teaspoon of salt
1 and 1/2 cups of milk
4 eggs
1/2 cup of milk
2 tablespoons of vanilla extract
Place the yams in a pot, cover with boiling water
Simmer without covering until tender
Drain, peel, and mash the yams in a bowl. Reserve
Preheat the oven to moderate heat (170°C)
Grease the bottom and sides of a 35x22x5 cm refractory mold with 1 tablespoon of butter
In one bowl, sift together flour, yeast, nutmeg, cinnamon, and salt. Reserve
In another bowl, beat the remaining butter (1 cup) with milk until smooth and fluffy
Add eggs one at a time, beating well after each addition
Combine 1 cup of the flour mixture with the egg mixture, mixing until homogeneous
Add 1/4 cup of milk and mix well
Repeat the process, alternating 1 cup of flour mixture with 1/4 cup of milk, beating well after each addition
Add the yam purée and vanilla extract
Spread the batter in the prepared mold, smoothing the surface with a spatula
Bake for 45 minutes or until golden brown on top and firm to the touch
Serve immediately, straight from the mold
Yields 6-8 servings.
