1.5 kg sweet potatoes 300 g sugar 100 g flour 4 whole eggs 1 sachet vanilla sugar 200 g butter 250 g raisins 1/2 packet of baking powder 15 cl “rhum charrette”
Method :
Put the raisins and the rum in a bowl and allow to macerate. Boil the sweet potatoes without removing the skins. Once done, strain and peel. Mix the butter together with the sugar. Add the eggs, the flour and the baking powder. Mash the potatoes with a fork. Add the mixture to the raisins and rum. Grease a deep sandwich tin with butter. Bake in medium oven for about 45 minutes.