Ingredient !
purple sweet potatoes (1 medium, 8 ounces)
African yam (1 medium, 8 ounces)
2 tablespoons dried cranberries (minced)
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
Preparation !
In a medium saucepan fitted with a steamer basket, add enough water to come up just below the basket and bring to a simmer over medium heat. Place the sweet potato and yam in the basket and steam, covered, until tender when pierced with a knife, 30 minutes.
Transfer the potatoes to a cutting board until cool enough to handle, then peel and press through a ricer.
Heat a medium saucepan over medium heat and add the riced potato and yam. Cook until dried slightly and the mixture has formed a single mass, 5 to 6 minutes. Stir in the remaining ingredients to incorporate.
Line six 4-ounce ramekins with plastic wrap and press ¼ cup of the mixture into each, smoothing the tops flat. Let cool completely.
Use the plastic wrap to remove each cake from the ramekin and cut into wedges, then serve.