M20 sweet potato basque

200g of sweet potato washed and peeled and cut into thin slices and set aside.

Stir together 300ml yoghurt, 2 eggs and 25g cornstarch with an egg whisk, strain and set aside.

Cover the sliced sweet potato with yoghurt batter and pour it into the mould one layer at a time.

Bake in a preheated 180 degree oven for 45 minutes.