Mash the boiled sweet potato with a fork, then mix in honey and heavy cream or milk.

Using a hand mixer, cream the room temperature butter until smooth.

Add sugar and salt to the butter and mix with the hand mixer. Then add the egg and mix again until well combined.

Sift the cake flour and baking powder into the mixture. Fold gently with a spatula until fully incorporated.

Place the dough in a plastic bag, flatten it, and refrigerate for 1 hour.

Divide the dough into 15g portions and roll each into a ball about 3cm in diameter.

Press your thumb into the center of each dough ball to create a small well.

Fill the well with the sweet potato filling, then pinch the edges together to seal.