(Indonesian sweet potato puffs)
The second reheating and cooking of the sweet potatoes is necessary to dry them out somewhat and make sure the batter will not be too moist.
4 to 6 servings
- Sweet potatoes, peeled and cut into large chunks -- 1 pound
- Flour -- 1/4 cup
- Egg, beaten -- 1
- Brown or palm sugar -- 1 1/2 tablespoons
- Salt -- 1 teaspoon
- Oil for deep frying
- Place the sweet potatoes in a large, heavy-bottomed pot and cover with water. Set the pot over a medium flame and simmer until cooked all the way through, around 8 to 12 minutes.
- Drain the cooked sweet potatoes and mash them or put them through a ricer. Return the potatoes to the pot and cook over very low heat, stirring constantly, for another 5 to 6 minutes, until they begin to dry out. Remove the potatoes from heat and allow to cool.
- Beat in all the remaining ingredients except for oil until smooth. Add more flour if the batter is too moist to hold its shape on a spoon.
- Heat the oil in a deep fryer or large skillet to 350 to 360°F. Drop large spoonfuls of batter into the oil and brown on both sides, turning occasionally. Remove to a plate lined with paper towels and finish with the remaining batter.
- Serve with a sambal or sriracha chile sauce.