Ingredients 150 gms Sweet Potato 120 gms Wheat Flour 70 gms Cassava Starch Flour 150 gms Icing Sugar 1 Level Teaspoon Salt 75 ml Evaporated Milk 2 Teaspoon Bicabonate Raising Agent Oil for Deep Frying
Preparation 1. Clean and peel the sweet potatoes, steam until they are cooked and leave to cool. You can tell they are cooked by sticking a fork in them. 2. Mash finely, add the sugar and mix it in. 3. Mix the cassava flour and bicarbonate and mix into the potatoes. Add the evaporated milk a little at a time and mix it in. You want the mixture to be a thick dough, add more or less evaporated milk to adjust the consistency. Leave for 1 hour. 4. Deep fry small balls of the dough in medium hot oil until cooked.
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