Steps
- Peel 1kg of orange sweet potatoes, cut into large chunks, and boil for about 30 minutes, until tender. Drain, cool slightly, and mash with a fork.
- Preheat the oven to 400°F / 200°C. Grease a 9½in / 24cm round cake pan.
- Mix 180g of raw cane sugar and 160g of cubed salted butter into the warm mash.
- Beat 3 eggs and stir them into the mash gradually. Mix in 100g of all-purpose flour until smooth.
- Scrape the seeds from 1 vanilla bean. Stir the seeds and 2 tablespoons of white rum into the batter.
- Spread in the pan and score a crosshatch pattern with a fork. Bake for 40-45 minutes, until a knife inserted in the center comes out clean. Cool before unmolding.