Instructions

• Preheat the oven to 400°F (200°C).
• Wash the sweet potatoes; leave the skins on. Prick them a few times with a fork and place on a baking tray.
• Roast the sweet potatoes in the preheated oven for about 45 minutes, turning once halfway through, until they are soft when pierced.
• Remove the potatoes from the oven and cool until they are safe to handle.
• Scoop the flesh from the skins and pass it through a potato ricer or mash thoroughly by hand (do not use a blender). Place the cooked sweet potato flesh in a saucepan.
• Add half of the granulated sugar to the saucepan with the sweet potato. Heat over medium–high and cook, stirring continuously, for about 5 minutes until fragrant and the mixture has thickened slightly. Remove from heat and let cool briefly.
• In a small bowl, lightly beat the 3 eggs. Stir the beaten eggs into the warm (but not piping hot) sweet potato mixture until evenly incorporated.
• Add the remaining granulated sugar, ground almonds, shredded dried coconut, orange zest, all-purpose flour, finely ground cornmeal, and salt to the potato mixture. Stir until you have a thick, sticky, smooth batter.
• Let the batter cool completely. Wrap it tightly in cling film and refrigerate for at least a couple of hours or overnight to firm up.
• When ready to bake, bring the chilled dough back to room temperature and preheat the oven to 400°F (200°C). Grease a baking tray or line it with parchment paper.
• Prepare for shaping: keep a small bowl of water at hand and dip or wet your fingers as needed to prevent sticking. Take about 1 tablespoon of dough and shape it into an elongated oval (broa) and place it on the prepared tray. Repeat, spacing the broas apart to allow for slight spreading.
• Lightly beat the large egg yolk and brush each broa with the yolk.
• Bake the broas for 15–20 minutes, or until lightly browned on top. The surface may be mottled; this is normal.
• Remove the broas from the oven and transfer them to a rack to cool. Serve once cooled to your preference.