1/2 kg of sweet potato
1 cup of cold water
1 cup of butter
1 teaspoon of salt
1/2 kg of cassava dough (found in northeastern product stores)
8 eggs
1 and 1/2 cups of coconut milk
2 sticks of cinnamon
1 teaspoon of lavender buds
1 teaspoon of sweetgrass seeds
1/2 kg of sweet potato
1 cup of cold water
1 cup of butter
1 teaspoon of salt
1/2 kg of cassava dough (found in northeastern product stores)
8 eggs
1 and 1/2 cups of coconut milk
2 sticks of cinnamon
1 teaspoon of lavender buds
1 teaspoon of sweetgrass seeds
In a pot, put the sweet potato and water and bring to high heat, stirring constantly until the sweet potato dissolves and the syrup starts boiling
Then stop stirring and let the syrup thicken to a fine point
Remove from heat, add butter and salt, mix well, and let it cool completely
In a bowl, combine cassava dough and eggs, one at a time, alternating with coconut milk, mixing well
Add the cooled syrup and mix
Strain through a fine-mesh sieve three times and add cinnamon, lavender buds, and sweetgrass seeds
Pour the resulting mixture into a greased mold and bake in a medium oven until golden brown
Remove from the oven and let it cool
Remove from mold and serve cold.
