Sweet Potato Pudding

Place water on the stove and, when it reaches a boil, add the sweet potatoes and let them simmer for about 30 seconds

Drain them, remove the skin, and place them in a low-temperature oven (150°F) to dry, without browning

Pulse 1/4 of the sweet potatoes with 1/4 cup of sugar in a blender until you get a fine paste

(You can also use a food processor, pulsing until you get the fine paste)

Repeat the process with the remaining sweet potatoes and sugar

Add the confectioner's sugar and mix well

In a bowl, beat the egg white with vanilla extract and sugar until it becomes slightly frothy

Make a depression in the center of the sweet potato farofa and place the beaten egg mixture, spooning it into the farofa, mixing slowly until you get a smooth and moldable mass that doesn't stick

Sift 4 or 5 times and dust with a little confectioner's sugar, shape the mass into a roll, cut it into 30 equal parts, and shape them into losanges of approximately 4 x 9 cm

Place them in an ungreased mold and let them dry for 24 hours

Bake them very lightly (120°F) preheated oven to slowly dry, without browning (takes about 15 minutes)

Remove from the oven and, once cooled, dust with confectioner's sugar using a sifter

The puddings should be well coated

You'll end up with 30 units.