Mix grated coconut and salt, then steam briefly in a plastic or banana leaf-lined steamer to extend its shelf life. Set aside.

Combine bread crumbs and sugar in a bowl and set aside.

Puree boiled sweet potatoes.

Gradually add starch/cornstarch to the pureed sweet potato until a smooth dough forms.

Take a small amount of dough and flatten it slightly.

Fill the center with a small amount of palm sugar.

Shape the dough into a sphere, ensuring the palm sugar is completely enclosed.

Repeat until all the dough is used.

Gently boil the sweet potato balls in water until they float to the surface, indicating they are cooked.

Remove the cooked balls and drain excess water.

Add the boiled balls to the breadcrumb-sugar mixture.

Stir gently to coat the balls evenly.

Serve immediately and enjoy.