1. |
Cook and mash the sweet potatoes. Make sure they cool down before mixing in. |
2. |
Roast the pepitas (oven, pan, microwave, whatever works for you). |
3. |
In a mixer, mix everything except the salt and the pepitas. Mix for about 4 minutes, until you get a wet and sticky dough. |
4. |
Add the salt and mix for about 7 minutes, then add the pepitas and mix until the dough is uniform. |
5. |
Knead for 2 minutes in a large bowl, then cover with a plastic foil and put it in the fridge for 6-10 hours. It should become about 50% bigger. |
6. |
Deflate, cut and put in molds (English cake molds will do). Return to the fridge for 6-10 more hrs, it should become 50% bigger again. If it doesn't, leave it at room temp for 1-2 hours. |
7. |
Bake at 430° F (220° C) on the lowest part of the oven for about 35 minutes. |