SWEET POTATOE DOUGHNUTS

600 gm sweet potatoes

60 gm plain flour

60 gm tapioca flour

120 gm sugar

1 tbsp water

Oil for deep frying

METHOD:

Boil sweet potatoes in their jacket until

tender, peel, mash them & force through

a sieve to remove fibers.

Mix in flours & knead together to get a firm

dough, add water if the sweet potatoes are

too dry.

Turn dough into a floured board & roll a

long roll about 5 cm in diameter.

Cut the roll into 12 equal slices & shape each

slice into a round cake 1 cm thick, make hole

in the center of each cake.

Heat the oil & fry the doughnuts until golden

brown, drain & keep aside.

Strain the oil & put in sugar & 3 tbsp

of water, melt the sugar & boil until a very

thick syrup is obtained.

Return the doughnut to the pan & toss

them in the syrup until well coated &

the sugar crystallize.

Serve as tea time snack.

Note: 

Can use any color sweet potatoes
 i use yellow.