The Bakinglady 

What you need

500g sweet potato, peeled and cut into 2cm slices

125g rice flour

50g soft dark brown sugar

100g dried papaya, chopped

Zest of one lemon

50g desiccated coconut

Oil for deep frying

For the lemon honey sauce

3tablespoons runny honey

Juice of ½ a lemon

What you do

Cook the chunks of sweet potato in boiling water for 10-15 minutes or until the slices are soft, drain well then mash.

Stir in the sugar, flour and dried papaya and mix well.

Shape the mixture into 16 even sized balls (about the size of a golf ball) and roll in the desiccated coconut to coat them evenly.

Heat the oil in a deep fat fryer to 160c and cook the balls for 5 minutes or until they are golden brown.

Make the drizzle sauce by simply stirring the lemon juice and honey together; serve the sweet potato balls hot with a little honey lemon sauce drizzled over and some vanilla ice cream if you want to be extra indulgent.