Inspired by Cuban cooking's generous use of sweet potatoes, these little cakes combine boiled sweet potato with a small amount of sugar and bake in mini molds. Small molds shorten the baking time and make each cake a handy lunchbox portion.
Whisk the mashed sweet potato, eggs, sugar and olive oil in a bowl until smooth. Stir in the flour, cinnamon, grated lemon zest, baking powder and salt.
Divide the batter between greased mini cake molds, filling each two-thirds full.
Bake in an oven preheated to 190°C / 375°F until a toothpick inserted into the center comes out clean.
Leave the cakes in their molds for 5 minutes, then transfer to a wire rack to cool completely.
Fibrous strands may remain after mashing the sweet potato. Pick them out with a fork after mashing to help achieve a smooth batter. Allergens: contains wheat (gluten) and eggs.
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