Wash the sweet potatoes thoroughly and steam them until cooked.

Peel the steamed sweet potatoes and mash them. Mash finely for a smoother texture or leave some chunks for a bite.

Mix the mashed sweet potatoes with a small amount of milk and egg yolks.

Separate the egg whites and whip them into stiff peaks to create meringue.

Gently fold the meringue into the sweet potato mixture.

Pour the batter into a microwave-safe container. Optionally, line the bottom with almond slices.

Cover the container with plastic wrap and microwave for 5 minutes. Let it cool, then microwave for an additional 3 minutes.

Carefully flip the bread out of the container and slice it into pieces.