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1
Slice the sweet potato into 1cm thick slices, peel, and soak in water for 5 to 10 minutes to get rid of any bitterness.
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2
Roast the nuts lightly in a toaster oven on the weak setting (500 W).
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3
If the nuts are whole, chop them up.
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4
(The nuts in the photo are macadamias.)
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5
Chop up the A. white chocolate, and break up the B. white chocolate with your hands.
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6
Wrap the soaked sweet potato slices in plastic film, and microwave at 500 W for about 3 minutes and 30 seconds until tender.
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7
Put the microwaved sweet potato and the B. white chocolate in a bowl with the butter, and mash up while still hot.
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8
Add the B. milk also and mix well.
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9
Put the A. butter in another heatproof bowl.
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10
Microwave for 30 seconds at 500 W, take out and cream together with the sugar.
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11
Add the beaten egg into the Step 6 mixture in several batches, mixing well.
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12
Preheat the oven to 170C.
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13
Combine the cake flour and baking powder and sift into the the Step 7 mixture.
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14
Fold in with a rubber spatula, and when it's more or less mixed, add the A. milk and mix again.
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15
Add the mashed sweet potato from Step 5, the chopped nuts and the A. chocolate and mix.
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16
Put the batter into a kitchen parchment paper lined mold, and spread it out so that it's level.
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17
Bake in a preheated 170C oven for about 30 minutes.
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18
Take it out of the mold, and cool on a rack.
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19
Cut into pieces once it's cooled down.
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20
(If any are left over, put the pieces in a plastic bag and freeze.
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21
Re-heat in the microwave and they'll become fluffy and delicious and again.)
