A 3-ingredient recipe I made with left-over egg yolks and sweet potatoes.
I cut the figs and soak them in 1/2 cup boiling water for a little while.
I then blend the yolks and the figs (with the soaking water) together until smooth, pale and creamy.
I added the sweet potato puree, blend everything again, and put the mixture into a silicon muffin mold.
I baked it for 20-25 minutes at 220 degrees Celsius.
Nutrition facts per portion: 80 kcal, 2.7 g protein, 10 g carbs, 4.2 g sugar, 3.3 g fat, 1.7 g fiber.