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| ●Instructions |
Photo #1
Photo #2
Photo #3
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1. Place cooked and sieved sweet potato in a bowl. Add butter and sugar and blend well.
Add condensed milk, whipping cream and rum. Blend. (Photo #1)
Fill financier molds or small rectangle molds with the mixture up to the rim. Brush with beaten egg yolk on top. (Photo #2)
Bake in a preheated toaster oven at 160 °C (320 °F) for about 20 minutes until golden. If the surface turns brown but the center is still undercooked, cover with foil and continue baking. (Photo #3)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
4 financier molds |
115kcal |
90 minutes |
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| cooked and sieved sweet potato |
100g |
| butter |
10g |
| sugar |
20g |
| condensed milk |
10g |
| whipping cream |
30g |
| rum |
5g |
| egg yolk |
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