Step 1

For the sponge

Preheat the oven to 200°C.

Step 2

Cube the sweetpotatoes and boil in water for 10 minutes or until tender. How long they take will depend on the size of the cubes.

Step 3

Drain very well and blend for a couple of minutes until pureed before setting aside for later.

Step 4

Grease and line a baking tray with parchment paper.

Step 5

In a large bowl whisk the eggs and sugar, using a stand mixer on a high speed for 5 minutes until the mixture has doubled in size and is pale in colour.

Step 6

Sift the flour and cocoa powder and add the vanilla extract and sweetpotato puree into the bowl and carefully fold the mixture together until the dry ingredients are fully incorporated into the egg mixture.

Step 7

Make sure there are no pockets of flour and be gentle when mixing not to beat any air out of the mixture.

Step 8

Spread the mixture onto the baking tray and bake for about 10 minutes, until well risen.

Step 9

When the sponge is baked and still warm flip it over onto a chopping board and remove the baking parchment.

Step 10

For the cream filling

Whip all ingredients together in a standing mixer until the mixture forms soft peaks.

Step 11

Spread the vanilla cream filling on the sponge, then roll it tightly – move the yule log to a serving plate.

Step 12

With a piping bag, spread some cream filling all over the log. You can also use fork to create bark-like markings for some additional texture.

Step 13

For the sweetpotato icing

Boil and mash the sweetpotatoes into a puree and mix the sweetpotato mash and icing sugar together in a bowl.

Step 14

Transfer the icing mix into a piping bag and drizzle on top of the yule log, then decorate with Christmas edible decorations before serving.