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1
Peel the sweet potato and cut into roughly 2 cm cubes.
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2
Soak the potato pieces in water for over 10 minutes and drain.
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3
Add the potatoes, with enough water to cover them, to a pan.
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4
Cover with a lid and boil until they are soft enough to mash easily.
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5
Once boiled, turn off the heat and drain the water.
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6
Use a masher to mash the potato.
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7
Add the condensed milk, egg yolk (leaving 1 teaspoon of yolk) and rum to the potato and mix well.
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8
Preheat the oven to 180C.
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9
Roll the mixture from step 4 into a rough square about 1 cm thick on a sheet of baking paper or cling film
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10
Spread the blueberry jam leaving a border of approx.
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11
1 cm around the outside of the sweet potato mix.
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12
Leave 3 cm jam-free at the top edge.
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13
Using the wrap or cling film, roll the mixture in the direction away from you.
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14
Cut the roll into 6 pieces, place them with the cut side facing up and glaze them with the leftover egg yolk.
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15
Place them in aluminium cups and then into a muffin tray or pudding cups, etc.
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16
Bake for approx.
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17
20 minutes at 180C.
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18
Once done, let them cool and take them out of the muffin tray in their aluminium cups.
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19
If you don't plan on eating them right away, wrap them individually in cling film and store them in the refrigerator.
