1 1/2 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup unsalted butter or margarine, melted
1/2 cup granulated sugar
2 small sweet potatoes
lemon juice
4 tablespoons plain yogurt
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
unsalted butter or margarine for greasing
all-purpose flour for dusting
1 1/2 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup unsalted butter or margarine, melted
1/2 cup granulated sugar
2 small sweet potatoes
lemon juice
4 tablespoons plain yogurt
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
unsalted butter or margarine for greasing
all-purpose flour for dusting
To make the dough: combine the flour and yeast in a bowl
Add the melted butter or margarine in small pieces, stirring until just combined
Add the granulated sugar and mix quickly with your fingers until you get a smooth batter
Wrap it in plastic wrap and refrigerate for 1 hour
Meanwhile, peel the sweet potatoes, cut them into quarters, remove the seeds, and slice them thinly
Soak with lemon juice
In a bowl, whisk together the yogurt, egg yolk, vanilla extract, and cinnamon
Add the mashed sweet potatoes and mix well
Grease a 20 cm diameter cake pan
Roll out half of the dough to line the bottom and sides of the pan
Poke holes with a fork
Bake in a preheated oven at 200°C for 20 minutes
Remove from the oven and let cool slightly
Place the filling on top of the dough
Roll out the remaining dough to fit over the filling, leaving a small border around the edges
Turn the paper with the dough onto the sweet potatoes
Remove the paper and press the dough into the pan
Furrow several times with a fork and bake in the oven at 200°C for about 50 minutes.
