Keep the skin on the sweet potatoes and cut into 4 equal rings. Soak the potatoes in water to eliminate any bitterness.
Cook the potatoes, either by boiling or steaming. Check to see if they're done by trying to insert a skewer all the way through.
Peel the potatoes whilst they are hot and mash quickly. When peeling, the potatoes will still be hot so please take care not to burn yourself.
Add the butter and sugar to the potatoes and once melted, pour in the vanilla essence and mix again.
Separate the mixture into 6 equal portions, shape into whatever shape you like and place on either aluminium foil or a baking tray lined with parchment paper.
Lastly, brush some egg yolk glaze over the top and cook in the toaster oven until browned. They're ready to serve!
If you're using dry and crumbly potatoes, add some moisture with a little milk or heavy cream and adjust the smoothness to your taste.
Story Behind this Recipe
I wanted to make something quick that I already had the ingredients for whilst my son was napping one day and thought of sweet potato cakes. Whilst this cake is nice and smooth, the best thing about it is it's delicious natural sweet potato taste.
-Make sure to mix in the butter and sugar whilst the potato is still hot. -Feel free to adjust the sweetness of this dish. -If you don't have a pastry brush, you can drizzle the egg yolks over and then use the back of the spoon to spread it instead.