Peel the sweet potato and dice. Cover with cling film, microwave for 3-5 minutes.
Bring the cream cheese to room temperature. Preheat the oven at 340°F/170°C.
Put Step 1 and ● ingredients into a food processor and process until fully combined.
Add the sieved flour, and mix roughly until it's no longer floury.
Pour the batter into a cake pan, bake for about 50 minutes in 340°F/170°C oven. It's done.
When it has cooled enough, chill in the fridge, and enjoy.
Story Behind this Recipe
I got a big sweet potato, so I made cake.
I recommend "Philadelphia" brand cream cheese. I used a 15 cm cake pan for the photo and 2 cocottes because there was a lot of batter. If you half the recipe, it should be good for 12 cm pan. I guess a 18 cm pan is also acceptable, but I don't have it so I can't verify if it's good.