Preheat the oven to 350°F.

1. Cook the sweet potatoes in boiling salted water until tender.

2. Reduce their flesh to a purée and add the egg.

3. Sprinkle with almonds, salt, and flour to thicken the mixture, then flour your hands and shape oval and equal cakes.

4. Place them on a lightly spaced biscuit sheet and refrigerate for 15 minutes to firm them up and prevent them from breaking.

5. Using a brush, glaze the top of the cakes with egg yolk.

6. Bake for 20 minutes.