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
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.