Sweet Potato and Guava Cake

Preheat the oven to 350°F (medium)

Grease a removable-bottom cake pan with 24 cm diameter with butter

Set aside

Prepare the dough: in a processor or blender, blend the sweet potatoes with confectioner's sugar until you get a crumbly mixture

Add the egg and continue blending until the dough is smooth and even

Scoop out portions of the dough and line the prepared cake pan with it, pressing gently with your fingers

With a knife, trim the edge

Set aside

Dust lightly with all-purpose flour a flat surface

Roll out the remaining dough to 0.5 cm thickness using a rolling pin

Cut into leaf-shaped cookies using a cookie cutter

Place in a small baking dish greased with butter

Put the cake pan and baking dish together in the preheated oven and bake until the edges are lightly golden (about 15 minutes)

Remove from the oven and let cool

Prepare the filling: in a small saucepan, cook the guava jam with water over medium heat, stirring constantly, until it's melted (about 10 minutes)

Set aside to cool

Filling the cake: place the cooled cake on a plate and fill with the prepared filling

Let cool completely

Garnish with the cut cookies

Serve chilled, refrigerated for about 2 hours before serving

430 calories per slice