Sweet Potato Donut Balls

1. Peel the sweet potatoes and remove any blemishes. Coarsely grate half the sweet potatoes and finely grate the remaining half. Place this mixture in a large bowl.
2. Add to the sweet potato mixture the whole can of coconut cream, sugar and salt and stir till well-combined. (This can be made earlier and kept cool in the fridge.)
3. Sift the flour and baking powder into the bowl of sweet potato mix and stir well to combine the mix into a thick batter-like consistency (add more flour if necessary to achieve this). The mixture should not be wet and runny but instead a thick, spoonable consistency. Rest the mixture in the fridge for a minimum of 30 minutes.
4. In a large saucepan over a medium heat add up to 2 litres of oil of your choice. When the oil reaches 180 degrees C, drop a small amount of the mixture into the oil and if it comes to the surface immediately then the oil is ready for you to start frying the donut balls.
5. Using an ice cream scoop and a spoon, quenelle the batter into round balls, roughly twenty seconds for each ball, then drop them into the hot oil one by one. In a large saucepan you may get up to a dozen balls at a time, but don’t overcrowd them as they need space to turn over individually. Depending on the size you make them they will take roughly 5 to 10 minutes to cook once the final donut has been lowered into the oil. While a batch is cooking, keep the remaining mixture in the fridge, as it becomes too soft to handle at room temperature. Repeat this process after each batch, and remember which balls went in first so you can take them out in order.
6. Once cooked, drain them in a wire basket then onto paper towels to absorb any excess oil. Continue through the process. While waiting for them to fully cook, add enough caster sugar to a bowl or tray and dust them with sugar one by one and present on a platter.

This mixture is best cooked while it is cold. Use the golden/orange (common) variety of sweet potatoes for this recipe. When frying, adjust the oil temperature if needed to stop them browning before fully cooking, either by lowering the heat or taking the pan off the cooker to cool the oil slightly. Grating from two different grating settings gives a better result. Once cooked the balls can be stored in the fridge for a few days and eaten hot or cold; microwave each donut for 15 seconds to revive and refresh.