Easy Comfort Food My Sweet Potato Cakes

1. 1

   Peel the skins from the sweet potatoes, slice into thin rounds, then boil until tender.

2. 2

   Drain the hot water, mash while still hot, add butter, then mix well.

3. 3

   Add milk, sugar, and salt, then simmer on low heat.

4. 4

   Stir with a wooden spoon to prevent the batter from sticking to the bottom of the pan, and cook out the liquid.

5. 5

   Remove from heat once the batter becomes thick and heavy.

6. 6

   Let the cakes cool to the touch, then thoroughly whisk the egg yolk.

7. 7

   Shape the cakes into boat-like shapes, then arrange on a parchment paper-lined baking sheet.

8. 8

   For the egg wash, mix a small amount of water to the egg white, paint it on the surface of the cakes, then brown the cakes in the toaster oven.

* Per serving · 4 servings · Values may vary.