Sweet Potato Cakes

• 1 Japanese sweet potato
• 10 grams Butter
• 1 tbsp Light brown sugar (or white sugar)
• 2 or 3 drops Vanilla essence/extract
• 1 Egg yolk

1. Keep the skin on the sweet potatoes and cut into 4 equal rings.
2. Soak the potatoes in water to eliminate any bitterness.
3. Cook the potatoes, either by boiling or steaming.
4. Check to see if they're done by trying to insert a skewer all the way through.
5. Peel the potatoes whilst they are hot and mash quickly.
6. When peeling, the potatoes will still be hot so please take care not to burn yourself.
7. Add the butter and sugar to the potatoes and once melted, pour in the vanilla essence and mix again.
8. Separate the mixture into 6 equal portions, shape into whatever shape you like and place on either aluminium foil or a baking tray lined with parchment paper.
9. Lastly, brush some egg yolk glaze over the top and cook in the toaster oven until browned.
10. They're ready to serve!
11. If you're using dry and crumbly potatoes, add some moisture with a little milk or heavy cream and adjust the smoothness to your taste.

potato, butter, brown sugar, vanilla essence, egg yolk

Taken from cookpad.com/us/recipes/145504-sweet-potato-cakes (may not work)