Gluten free sweet potato and carrot sponge cake 🥕🍠

Heat the oven and place the sweet potato in the microwave for 5-6 minutes.

Whip the egg whites to stiff peaks

Add the chopped carrot (the more chopped, the better), the mashed sweet potato and the egg yolks with encircling movements.

Add the almonds (I also used walnuts). I recommend using half of the grams very chopped, as if it were almond flour, and the other half not so chopped, the crunchy bits then give it a very good touch.

Add the yeast, always with wrapping movements.

Finally, the date paste. That goes a little to the taste of sweetness of each one, although it is not necessary much because the sweet potato already gives it sweetness. I also added pieces of dried figs, it's optional but it looked great 🤤.

Bake at 170 degrees for about 40 minutes (check, it depends on the power of each oven).

And that's it! It can be eaten either cold or warm .... Even if there are leftovers for another day, you can put it in the microwave for a few seconds and it will be even better!