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1
Finely crumble the biscuits.
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2
Place in a bowl and add melted butter.
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3
Mix well.
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4
Line the tray with baking paper and fill with the biscuit mix, pressing it firmly into the bottom of the tray.
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5
Chill in the fridge.
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6
Meanwhile, cut the sweet potato into 2 cm thick slices and cook until softened.
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7
Once cooked, peel the skin and mash in the saucepan.
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8
Add the rest of the ingredients into the mashed sweet potato and mix.
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9
Stir over a low heat for about 2-3 minutes to achieve a smooth consistency.
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10
Remove from heat.
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11
Pass through a strainer.
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12
If you want lumps of potato in the bars, you can skip this step.
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13
Now you have sweet potato cake puree!
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14
Put the puree into the tray from Step 2.
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15
Cover with plastic wrap and smooth out the surface with your palms.
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16
Try to get the surface smooth as show in the picture.
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17
Mix the egg yolk for glazing with 1 teaspoon of water.
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18
Brush onto the surface evenly.
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19
Bake in a preheated oven at 200C for about 20 minutes until surface turns golden brown.
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20
Chill in the fridge first and then remove from the tray.
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21
I sliced the cake into 9 bars and then cut in half.
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22
They're best served at room temperature.
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23
Wrap in parchment paper and give away as gifts.
