Peel the sweet potato and slice into 5 mm pieces. Microwave for 5 minutes at 600 W or steam.
While still hot, put into a pan and mash with a masher. (If you don't like lumps, pass through a sieve. I always leave it like this.)
Add the sugar and butter, and mix well while warming over a low heat. Add the cream cheese and egg yolks and mix well. (Save some egg yolk to use as a glaze.)
Form 40 to 50 g portions into a long, flat shape, and set into an aluminum cup. The mixture will be soft, so use thin disposable plastic gloves or plastic wrap.
Preheat the oven to 180°C. Brush the egg yolk onto the surfaces of the potatoes. Once the oven has heated up, lower the temperature to 170°C, and bake for about 20 minutes.
They're ready. Bake until the tops are golden brown. (I doubled the recipe in this photo.)
Eat while hot or when it has cooled. Serve with ice cream for a decadent dessert.
Story Behind this Recipe
Sweet potatoes were on sale, so I made sweet potato bites. Usually I add 3 tablespoons of heavy cream, but I had some leftover cream cheese and it resulted in creamy bites without the heaviness of cheese.
The sweetness will differ to the type of sweet potato you use, so adjust the amount of sugar as you like. Try a taste before forming the cakes. If it's just a bit sweet it shouldn't be so sweet after baking and should be just right.