Gluten Free Sweet Potato Sponge Cake

Instructions

1. Preheat the oven to 350°F.
2. Puree the steamed potatoes through a food mill fitted with the finest disc or mash with a potato ricer.
3. Add the potatoes, butter, salt, lemon, sugar, and almond flour to the bowl of a standing mixer fitted with a paddle attachment.
4. Process the mixture on medium for 2 to 3 minutes until fluffy.
5. Add 1 egg, and process on medium for 1 minute. Continue in this manner with the remaining 4 eggs.
6. Grease a 9-inch springform pan. Pour the batter into the pan and smooth out the surface with a spatula.
7. Bake for 1 hour. Allow the cake to cool completely before dusting with powdered sugar.