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1
Make the ingredients ready.
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2
Start preheating the oven when the time is right (220C).
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3
Start by slicing the sweet potatoes for the bases.
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4
Wash a sweet potato and slice 5mm thick without peeling it.
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5
Bring water to a boil in a pan, and boil the potato slices for 1-2 minutes.
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6
(If you boil them for too long they will break, and you can't use them as bases!)
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7
Drain the cooked potato slices.
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8
Spread with some margarine (not listed in the ingredients), and sprinkle with a little sugar to flavor.
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9
(When the slices cool, cover with plastic wrap until the topping is ready.)
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10
Make the sweet potato topping.
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11
Cut the sweet potatoes for the topping into small pieces and boil.
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12
(I prefer boiling them over other cooking methods, since the results are moister.)
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13
When a bamboo skewer goes easily through a piece, they are done.
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14
Drain into a colander.
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15
Mash the drained sweet potatoes, and mix in the ingredients.
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16
Mix well and adjust the sweetness if needed.
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17
(The caramels will add more sweetness, so be sparing with the sugar here.)
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18
Roll into a long snake that's about the diameter of a rolling pin.
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19
Cut into 10 pieces.
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20
Microwave the caramel candies for 20 seconds at 500 W to soften them.
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21
When you press on them they will be about this soft.
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22
Cut into half.
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23
You can cut them easily using a steak knife or similar.
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24
Put a piece of cut caramel inside one of the 10 portions of sweet potato.
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25
Wrap the sweet potato dough around the caramel.
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26
Attention: Cover the caramel completely so that it won't run out when you bake the snacks.
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27
Wrap caramels into each piece.
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28
Put the sweet potato bases from Step 5 on top of a sheet of kitchen parchment paper, and place the Step 16 balls on top of the bases.
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29
Bake in a preheated 220C oven for 5 minutes.
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30
The snacks won't get too browned on the outside, but the most important feature of these little cakes is the soft caramel inside, so just bake them enough to melt the caramel.
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31
Take the cakes out of the oven and transfer to a serving plate to cool down a bit.
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32
When they have cooled down, top with the choco balls.
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33
Enjoy while the caramel is still soft.
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34
I chose a sweet potato for the base slices that had a flower-like shape when cut, rather than a straight smooth one.
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35
There's no guarantee of running into a potato like that though.
