Drawing on Cuban cooking's generous use of sweet potato, this cake blends boiled sweet potato with a light amount of sugar and bakes it in mini moulds. The small format both shortens the baking time and fits neatly into a lunchbox as a single portion.
Whisk the mashed sweet potato, eggs, sugar and olive oil together until smooth. Add the flour, cinnamon, lemon zest, baking powder and salt and stir to combine.
Divide the batter two-thirds full into greased mini cake moulds.
Bake in an oven preheated to 190°C until a skewer inserted into the centre comes out clean.
Let the cakes cool in their moulds for 5 minutes, then transfer to a wire rack until fully cooled.
Mashing the sweet potato can leave stringy fibres behind; picking through it once more with a fork after mashing helps keep the batter smooth. Allergens: contains wheat (gluten), egg.
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