|Posted by me on February 27, 2014 at 5:00 PM|
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.