Upside-Down Sweet Potato Cake

In a food processor, combine the flour, yeast, butter, and brown sugar and pulse until a smooth batter forms

With the processor running, add the water in small increments and process until a dough forms

Wrap in plastic wrap and let sit at room temperature

Prepare the Filling

In a small saucepan, combine the red wine and brown sugar and bring to a simmer over medium heat

Let cook for 25 minutes or until slightly thickened

Remove cinnamon stick

Soak the sweet potatoes in this filling, strain, and arrange them with their cut sides up in a 20 cm diameter cake pan greased with butter

Drizzle with one-third cup of the filling and let cool

On a floured surface, roll out the dough to a 23 cm diameter circle

Place over the sweet potatoes, fold the edges under, and seal the dough by pressing the edges together

Make a hole in the center of the dough for steam to escape

Bake in a preheated moderate oven (180°C) for 30 minutes or until golden brown

Let cool, drizzle with remaining filling, and decorate with cinnamon sticks

Serve warm or at room temperature