Sweet Potato Cake

1

In a small bowl, dissolve the yeast in half the water

2

In a large bowl, mix together the flour, sweet potatoes, butter, whole milk, salt, sugar, and egg

3

Create a depression in the center of the mixture and add the yeast mixture and remaining water, stirring with a fork until the mixture forms a dough

4

Knead the dough on a flat surface, adding the remaining water as needed to form a smooth ball

5

Soak the dough until it becomes elastic and smooth

2

Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in volume

3

Punch down the dough with your fist and knead lightly to remove excess air

Divide the dough into four equal parts

Divide each part into three sections and roll each one into a ball

Join the ends of the balls together, then roll them up

Place the rolls into greased muffin tins

Repeat the process with the remaining dough pieces

Cover and let rest for an additional 45 minutes

4

Preheat the oven to 180°C for 15 minutes

Pickle the tops with the beaten egg yolks and bake for 30 minutes or until golden brown

Remove from the oven and let cool

Unmold

Recipe by Anhembi Morumbi student Andrea Carla Finotti