1/2 cup of cooked and mashed sweet potatoes
2 tablespoons of butter or margarine at room temperature
1/2 cup of ground almonds
1 tablespoon of vanilla extract
1/2 tablespoon of almond extract
about 6 cups of confectioner's sugar
1/2 cup of cooked and mashed sweet potatoes
2 tablespoons of butter or margarine at room temperature
1/2 cup of ground almonds
1 tablespoon of vanilla extract
1/2 tablespoon of almond extract
about 6 cups of confectioner's sugar
Mix the cooked sweet potatoes, butter or margarine, ground almonds, vanilla extract, and almond extract together
Gradually add the confectioner's sugar, stirring well until it thickens
Knead with your hands, adding more confectioner's sugar as needed
The confectioner's sugar should be added in spoonfuls (of soup), 2 tablespoons at a time, until the cake does not stick to your hands anymore.
