Recipe: Deep fried sweet potato balls

The versatility of the sweet potato is greatly underestimated and I can only ask why Kampala chefs do not venture out more boldly in their kitchens and regale us samples.

Deep fried sweet potato balls
Ingredients
500 g sweet potatoes
125 g rice flour
50 g soft brown sugar
125 g crystallised fruit, chopped
50 g sesame seeds, lightly toasted
Oil for deep frying

Method
(i) Boil the potatoes in boiling water until tender, then drain and remove.

(ii) Mash the flesh and gradually beat in the flour and sugar and if available, stir in the crystallised fruit.

(iii) With dampened hands, roll the mixture into walnut size balls and coat them with sesame seeds.

(iv) Heat the oil in a wok or deep fryer and deep fry them for five to seven minutes until they are nicely golden brown.