400-450 grams of sweet potato
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.