1 medium sweet potato (200g)
Butter (for greasing)
1 cup of water (240ml)
1 1/2 cups of sugar (270g)
1 cup of grated coconut (80g)
2 tablespoons of cornstarch
1 teaspoon of vanilla extract
1/4 cup of milk (60ml)
8 egg yolks
1 medium sweet potato (200g)
Butter (for greasing)
1 cup of water (240ml)
1 1/2 cups of sugar (270g)
1 cup of grated coconut (80g)
2 tablespoons of cornstarch
1 teaspoon of vanilla extract
1/4 cup of milk (60ml)
8 egg yolks
In a pressure cooker, place the sweet potato, cover with water, seal and bring to high heat until it starts to boil
Reduce heat and cook for 15 minutes
Turn off, let pressurizer stop and unseal
If the sweet potato is not tender, return to heat with the pot still sealed
Drain, peel, pass through a ricer and reserve
Preheat oven to 350°F (medium)
Grease a round cake pan of 18 cm diameter and 6 cm height with butter and set aside
In a medium saucepan, bring water and sugar to high heat, stirring until dissolved
Await reaching the point where the syrup forms a thread that breaks when pulled
Remove from heat and transfer to a bowl
Combine with sweet potato and remaining ingredients and mix until smooth
Transfer to prepared cake pan and bake in preheated oven with a water bath (do not put it directly in the oven, place the cake pan on top of an assemblage of boiling water) for about 50 minutes
Remove, let cool and unmold
Await cooling and serve
188 calories per serving
