• 75 g (3 oz) lightly salted butter, softened, plus extra for greasing
  • 200 g (7 oz) sweet potato, scrubbed and diced
  • 75 g (3 oz) light muscovado sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 150 g (5 oz) self-raising flour, sifted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • 4 tablespoons flaked almonds, lightly crushed
  • 50g (2 oz) white chocolate, chopped

Grease 10 mini loaf tins or sections of a loaf tray, each with a capacity of about 60 ml (2½ fl oz).

Cook the sweet potato in a small saucepan of boiling water for 10–15 minutes until just tender. Drain and mash. Leave to cool.

Put the butter, sugar, vanilla extract, egg and sweet potato in a bowl, sift in the flour, cinnamon and baking powder, and beat with a hand-held electric whisk until smooth and creamy. Divide among the tins and place on a baking sheet. Scatter with the flaked almonds.

Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 20 minutes until just firm to the touch. Leave in the tins for 5 minutes, then transfer to a wire rack to cool.

Melt the white chocolate (see page 14) and spoon over the tops of the cakes.

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