Let the cream cheese warm to room temperature and soften. Let the raisins soak for 20 minutes in lukewarm water and drain them thoroughly with kitchen paper. Preheat the oven to 180°C.
Steam the sweet potatoes and whilst they are still hot, peel and put them in a bowl before mashing with a pestle. Add the sugar little by little, continuing to mix it in with the pestle.
Keep mixing and add the cream cheese in the same way. Keep mixing with the pestle.
Add the raisins and fold in with a rubber spatula.
Split the dough into 12 and roll into balls (about 28 g each). Line a baking tray with parchment paper and place the dough balls.
Glaze the dough gently with a beaten egg and bake in the oven at 180°C for 15 - 20 minutes or until they have browned to your liking.
Cool on a rack and they're done. They're also delicious piping hot!!
Story Behind this Recipe
I wanted to make sweet potato bites with raisins. I had leftover cream cheese in the fridge, so I added that an they became plump and rich. I really like the sweetness of the raisins.
Complete Ateps 2 - 4 whilst the sweet potatoes are still hot! As you rotate the bowl with your left hand, continue to crush with the pestle in your right hand. Even f you don't strain the mashed sweet potatoes, the end result will still been smooth, You don't want the raisins to burn so keep your eyes on the oven when the dough starts to brown.