Purple sweet potato cakes

This recipe was a bit of an experiment, but I do like the way it turned out. The crust of these little cakes is nice and crunchy, with a super soft, almost fudgy crumb. On top of its gorgeous color, purple sweet potato (known in the Philippines as Ube) has a delicious, alluring flavor that’s hard to describe. i would say It’s mysterious yet comforting, in a similar way as vanilla or coconut .

100g microwaved purple sweet potato 

100g butter, melted

90g sugar

1 egg

100g water

Pinch salt

Blend well

75g flour

1/4 teaspoon baking powder

Blend the cooked sweet potato (you can also steam or bake it if you don’t have a microwave) with the melted butter, sugar, egg water and salt.

Mix in the flour and baking powder, and pour in the appropriate molds, in a thin layer.

(I used Mini loaf pans) 

Bake at 350F for 30 to 40 minutes, they are ready when they start to brown and bounce back, but the knife test won’t work because they will seem ready too soon. They will callapse a little as they cool, but that’s okay.

For the glaze, blend the juice of half a lime with a teaspoon or so (4 or 5g) sweet potato and watch it magically turn pink. add enough powdered sugar to form a glaze (about at cup?)

Top with lime zest and flowers.