Ingredient!
purple sweet potatoes (1 medium, 8 ounces)
African yam (1 medium, 8 ounces)
2 tablespoons dried cranberries (chopped)
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
Preparation!
In a medium saucepan with a steam basket, add enough water to raise the basket just below the basket and simmer over medium heat. Place sweet potato and yam in basket and steam, covered, until tender when pierced with a knife, 30 minutes.
Transfer the potatoes to a cutting board until they are cold enough to handle them, then peel and press through a ricer.
Heat a medium saucepan over medium heat and add the potato and yam. Cook until the mixture is slightly dried 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 plastic wrap to remove each cake from the ramekin and cut into wedges, then serve.