Sweet potato cake



400-450 grams of sweet potato

1 egg

50 grams butter

4 tablespoons erythritol

2 tablespoons coffee

1 dl spelt flour/oatmeal/other flour

3 tablespoons cocoa

1/2 teaspoon cinnamon (optional)

1/2 teaspoon cloves (optional)

A pinch of salt


1 package Philadelphia light

1 teaspoon vanilla powder

2 tablespoons erythritol powdered sugar



Peel and boil the sweet potato, and let them cool.

Mash the cold potatoes and mix them with the remaining ingredients. Spread the dough out on a griddle with parchment paper. The dough should be about 1-2 cm high. Bake at 180 degrees Celsius for 20 minutes.

Let the cake cool and apply the cheese cream. Roll up, slice and serve.