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1
Place the sweet potatoes in a small saucepan, cover with water and bring to the boil. Cook until sweet potatoes are tender.
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2
Using a masher, mash the sweets potatoes and let it cool.
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3
In a large bowl, sieve in the almond flour, add the mashed sweet potato and maple syrup.
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4
Mix well using your hands. Add the egg and continue mixing all the ingredients together until you get a consistent dough. If the mixture is too wet, add 1 to 3 tablespoons of almond flour.
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5
Using a tablespoon, scoop to form the dough into a golf-size balls, then, press down gently in the centre of the cake with your knuckle to make the hole for the cherry.
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6
Place the mini cakes leaving about 1 cm / 0.4 in. between them. Bake for about 10 minutes, then grill top for about 3 minutes until golden. Let them cool.
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7
Meanwhile cakes are baking /cooling, make the cherry jam. Place the cherries in a large saucepan. Use the back of a wooden spoon to crush cherries to release their juices. Add the lemon juice and place over low heat. Cook, stirring occasionally, for 5 minutes or until the cherries are tender. Add the honey and cook, stirring, for 10-15 minutes or until sugar dissolves. Then, turn heat to high and bring to a rolling boil. Cook for 4 minutes more and remove from heat. Set aside for 5 minutes.
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8
Dip the mini cakes into the cherry jam, then roll in the desiccated coconut. Top with a cherry each cake and enjoy!
