These luscious fluffy mini Paleo cakes are dipped in handmade cherry jam and covered in desiccated coconut.
Place the sweet potatoes in a small saucepan, cover with water and bring to the boil. Cook until sweet potatoes are tender.
Using a masher, mash the sweet potatoes and let it cool.
In a large bowl, sift in the almond flour, add the mashed sweet potato and maple syrup.
Mix well using your hands. Add the egg and continue mixing all the ingredients together until you get a consistent dough. If the mixture is too wet, add 1 to 3 Tablespoons of almond flour.
Using a Tablespoon, scoop to form the dough into golf-size balls, then, press down gently in the center of the cake with your knuckle to make the hole for the cherry.
Place the mini cakes on a baking sheet lined with parchment paper or a Silpat, leaving at least half an inch between them.
Bake for about 10 minutes, then broil for about 3 minutes until golden. Let them cool.
While cakes are baking /cooling, make the cherry jam. Place the cherries in a large saucepan. Use the back of a wooden spoon to crush cherries to release their juices. Add the lemon juice and place over low heat.
Cook, stirring occasionally, for 5 minutes or until the cherries are tender. Add the honey and cook, stirring, for 10-15 minutes or until honey dissolves. Then, turn heat to high and bring to a rolling boil. Cook for 4 minutes more and remove from heat. Set aside for 5 minutes.
Dip the mini cakes into the cherry jam, then roll in the desiccated coconut. Top with a cherry on each cake and enjoy!
For best results, the ingredients with both grams and cups are best weighed with a kitchen scale using grams.
Keywords: Paleo, mini, cake, sweet potato, dessert