Wash the sweet potatoes
and boil until sufficiently cooked for mashing. Test by pricking with
a fork. Peel the sweet potatoes and mash the flesh together until a
uniformly smooth paste is obtained. Allow to cool.
Mix grated coconut with
vanilla essence and sugar. Cover with cling wrap and allow to sit.
Sprinkle the flour to
the sweet potatoes and work to a smooth dough. Use some more flour if
necessary.
Make 30 dough balls.
Roll individual balls into rounds, half centimetre thick and six
centimetres in diameter.
Place in the centre of
each round a little of the coconut filling. Fold into semicircular
shape and seal edges with the back of a fork.
Deep fry over a medium
heat until light brown.
Allow to cool and
enjoy.
Will keep for a few
days if placed in an air tight container.
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