Peel the Sweet Potato and chop into chunks.
Place in a saucepan and cover with water.
Bring to boil and cook until it’s tender. Strain and let cool for 5 mins.
Place the sweet potato in a mixing bowl and add all the other ingredients.
Mix until it forms a smooth thick mixture.
If it feels like the mixture is dry then you can add a splash of coconut milk or coconut oil.
Spoon mixture into a spring form cake tin lined with baking paper or a silicon cake mould. I use a silicon 10″ mould.
Bake in a preheated oven at 180 degrees C for 30 mins.
Chill in fridge overnight.
Run a blunt knife around the edge of the tin and place onto a cake board or plate.
Dust with some Cacao powder through a sieve.
Decorate or divide into portions and freeze.