in Recipes

Crispy potato and coconut balls

updated

Spread the love

Ingredients for 4 servings:

  • 750 g sweet potatoes
  • 1 pack of desiccated coconut
  • 2 tbsp, levelled sugar, brown
  • e.g. fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with sweet potatoes

Wash, peel, and boil the sweet potatoes. Drain and let cool. Mash with a potato masher or fork. Mix with approximately 75g of desiccated coconut and the brown sugar. Form the mixture into small balls and roll them in the remaining desiccated coconut. Fry the balls in deep-frying oil until golden brown. Serve as a warm appetizer or snack.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Swiss apple tart

Potato casserole with turkey and mushrooms