Rinse sweet potatoes, pat dry, and poke several holes in them with a fork to allow steam to escape
Roast sweet potatoes until completely tender **(~45 minutes)**
Peel cooked sweet potatoes, discarding skin, and puree the flesh in a food processor
Measure out 400 grams **(1.66 cups)** for use in remainder of recipe
Reduce oven temperature to 350°F
Line the bottom of a 9 inch round baking pan with 2 inch sides with parchment paper and grease lightly with butter
In a large bowl, whisk together the cooled roasted sweet potato puree, eggs, jaggery, maple syrup, 6 tablespoons butter, nutmeg, tumeric, and salt until smooth
Add coconut milk and flour, whisking until the mixture is smooth, with no visible streaks of flour
Pour the batter into the prepared cake pan, and put into preheated oven
Bake for 55 - 60 minutes, rotating halfway through
The bebinca should be firm to the touch in the center, and light golden brown around the edges when done
Remove from the oven and cool completely
Refrigerate overnight to set
Once set, run a sharp knife around the sides of the pan, flip and tap to release, then invert (making the bebinca right side up again) onto a serving dish
To serve, with a sharp serrated knife, cut the chilled bebinca into wedges
notes
Leftover bebinca can be stored in the refrigerator for up to 1 week
This version is a little less indulgent than regular bebinca, since egg yolk is substituted for sweet potato, but I find it to be just as delicious (admittedly, the first time I had it I was skeptical), and the sweet potato and maple syrup flavor works well in the bebinca template.
Doing the layers at home is a pain, but the final product is still quite good and texturally similar without them.
Based On
[Nik Sharma's Season Cookbook](http://abrowntable.com/seasoncookbook)