Boil the sweet potatoes and mash them until smooth. Add honey, almond milk, egg yolk, vanilla extract (optional), salted butter/coconut butter/coconut oil, and mix all ingredients well. To taste, microwave a small portion of the mixture until cooked and adjust sweetness as desired. Wrap the mixed sweet potatoes in plastic wrap and refrigerate for at least 1 hour to set.

After chilling, cut into bite-sized pieces as desired and place on a baking tray lined with parchment paper. Brush the tops with egg yolk and garnish with black sesame seeds. Preheat the oven to 350°F (180°C) for 10 minutes. Bake at 350°F (180°C) for 15-20 minutes (today, it took 20 minutes in our oven). Baking time may vary depending on the size and thickness of the cakes and the oven's heat. Keep an eye on them to prevent burning.

Once baked, let them cool slightly. Serve on a plate and enjoy!