Peel the sweet potatoes and cut them into 1.5 cm thick rounds.

Soak the sweet potato rounds in water for about 10 minutes to remove excess starch.

Place the sweet potatoes in a pot and cover with water.

Boil the sweet potatoes until a skewer can easily pierce through.

Drain all the water from the pot.

While the sweet potatoes are still hot, mash them thoroughly until smooth.

Add the butter to the mashed sweet potatoes and mix until it is melted and fully incorporated.

Add the milk, granulated sugar, and salt to the sweet potato mixture.

Mix all the ingredients well.

Transfer the mixture to a saucepan and heat over low heat.

Stir constantly until the liquid evaporates and the mixture becomes thick and paste-like.

Remove the saucepan from the heat and let the sweet potato paste cool down.

Once cooled, add the egg yolk and rum to the paste and mix thoroughly.

Shape the sweet potato mixture into boat-like shapes.

Place the shaped sweet potato bites on a baking tray lined with parchment paper.

In a small bowl, whisk the egg white with a dash of water to create the egg wash.

Using a pastry brush, carefully coat the surface of each sweet potato bite with the egg wash.

Preheat the oven to 180°C (350°F).

Bake the sweet potato bites for 20 minutes.

Remove the baking tray from the oven.

Apply another layer of egg wash to the surface of each sweet potato bite.

Return the baking tray to the oven and bake for an additional 5 minutes, or until the sweet potato bites are golden brown.

Remove the sweet potato bites from the oven and let them cool slightly before serving.