3 eggs
100 gr of brown sugar
180 gr white sugar
140 g mashed sweet potato
100 gr flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
Beat the eggs with both types of sugar until white. Add the sweet potato puree until integrated. Finally, sift the dry ingredients and incorporate with enveloping movements.
Oven 180 degrees 17 minutes.
Sprinkle icing sugar on baking paper and roll up the sponge cake. Let cool.
Cream:
50 g of pomade butter
180 gr of icing sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla paste
250 g mascarpone cheese
220 g whipping cream
Beat the butter, 50 g of sugar and cinnamon until the mixture is very creamy. Add the rest of the sugar, vanilla and mascarpone cheese and beat until everything is integrated. Finally, add the cream and beat until the cream is well whipped.
Fill, cover and decorate.
