Sweet Potato Yolks (Yemitas)

Whether you’re making a meringue or an angel cake or even an egg white french toast. It seems those yolks just keep getting tossed out repeatedly.

I wish I had some use for them. It hurts to throw them away. It really does!

And honestly, sometimes I do store them in the refrigerator in an air-tight container. Heck, I’ve even frozen them. But sadly I discover them a year later or so in rather bad conditions. Ugh! The horrors of food waste.

Anyway, why am I discussing egg yolks when these “yolks” don’t even have yolks??


Well, they do kinda look like yolks. Don’t they? A little? With a little powdered sugar on top. Yup. That’s how I eat my yolks.

Actually, these are not yolks. No cholesterol! Yippee!

They do have tons of sugar but then that’s what candy is all about.

These FAKE yolks are instead made with mashed sweet potato, powdered sugar, lemon zest, vanilla, and cornstarch. Simple stuff.

Anyway, I thought it’d be fun to try this sweet potato “no-yolks” candy to celebrate the egg-theme of the Easter holidays.

And it proved to be a delicious treat! The sweet potato puree is so soft and cream-like with a little lemon zest tang. I seriously had to control myself from eating all the yolks.

This sweet potato candy is actually a healthified version of the traditional Spanish candy called “yemitas” which means little yolks. The original recipe actually uses egg yolks. So there you go! If you have extra yolks left behind and you don’t know what to do with them, then make the REAL “yemitas”.

I mean, if you want.

Sweet Potato Yolks (Yemitas)

Yields 8 yolks


  • 1 small-medium sweet potato (200 grams)
  • 1/4 cup cornstarch (15 grams)
  • pinch of lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 scant cup of powdered sugar (50 grams)


Adapted from: La Manana


Step 1
Peel and dice sweet potato. Boil sweet potatoes in a pot of water, cooking until fork tender. Reserve cooking liquid by draining into a heatproof bowl or measuring cup.
Step 2
Mash the sweet potatoes with a fork until no lumps remain. Could use a potato masher as well.
Combine the puree with cornstarch/water mixture, powdered sugar, and lemon zest. Add a tablespoon of cooking liquid if too dry. Simmer briefly for a few minutes. Transfer to a heatproof bowl, stir in vanilla, and chill for a couple hours. Best to chill overnight to allow it to firm even more.
Step 3
Take a 1/2 cup of powdered sugar and set it out on a plate. Have mini cupcake liners ready and set out. Take rounded tablespoonfuls of sweet potato puree and roll around in the sugar forming into balls. Transfer to paper liners and repeat. Arrange on a platter or large enough container and sprinkle with extra sugar, if you must. Chill to firm again. Serve "yolks" cold.


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