Follow these steps for perfect results
sweet potato
peeled and cut into chunks
flour
egg
beaten
brown sugar
salt
oil
for deep frying
Peel and cut the sweet potato into large chunks.
Place sweet potatoes in a pot and cover with water.
Simmer over medium heat for 8-12 minutes, until cooked through.
Drain the cooked sweet potatoes.
Mash the sweet potatoes or put them through a ricer.
Return the mashed potatoes to the pot.
Cook over very low heat, stirring constantly, for 5-6 minutes, until they begin to dry out.
Remove the potatoes from heat and allow to cool.
Beat in flour, egg, brown sugar, and salt until smooth.
If the batter is too moist, add more flour.
Heat oil in a deep fryer or large skillet to 350-360°F.
Drop large spoonfuls of batter into the oil.
Brown on both sides, turning occasionally.
Remove to a plate lined with paper towels.
Finish with the remaining batter.
Serve with a sambal or sriracha chile sauce.
Expert advice for the best results
Adjust the amount of sugar depending on the sweetness of your sweet potatoes.
Serve warm for best taste and texture.
Everything you need to know before you start
10 minutes
Batter can be made ahead and stored in the refrigerator for a few hours.
Pile high on a plate and drizzle with chile sauce.
Serve as a snack or side dish.
A light lager won't overpower the delicate flavors.
Discover the story behind this recipe
A popular snack in Indonesia, often sold by street vendors.
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