Ingredient!
purple sweet potatoes (1 medium, 8 grams)
African yam (1 medium, 8 grams)
2 tablespoons dried cranberries (minced meat)
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
Preparation!
In a medium-sized pan with a steam basket, add enough water to rise just under the basket and bring to a boil over medium heat. Place the sweet potato and the prawns in the basket and steam, covered, until they are soft when pierced with a knife, 30 minutes.
Transfer the potatoes to a cutting board until it has cooled sufficiently to process, peel them and press them through a ricer.
Heat a medium-sized pan over medium heat and add the mashed potatoes and the yam. Boil until slightly dried and the mixture has formed a single mass, 5 to 6 minutes. Stir in the remaining ingredients to be absorbed.
Line six 4-ounce ramekins with plastic wrap and squeeze ¼ cup of the mixture into each, smoothing the tops flat. Allow to cool completely.
Use the plastic wrap to remove each cake from the ramekin and cut into slices and serve.