SWEET POTATO DUMPLINGS

Yams, the delicious orange coloured tuber that takes the spotlight on Thanksgiving are actually sweet potatoes. These vitamin packed sweet spuds are very abundant and well loved in Southeast Asia although the most common ones are starchy unlike the more common moist fleshed, orange coloured variety. They are eaten all year round as a snack item or ingredient and are delicious on their own or used in recipes. 


I made these little snacks from delicious sweet potatoes. The sweet potatoes I've used here are moist, bright orange ones. After being cooked and mashed, they are simply mixed with eggs and flour to make puffy, fluffy little dumplings. They are just the perfect nibble to go with your cup of tea. Serve with a light dusting of confectioner's sugar or rolled in cinnamon sugar. 

Ingredients:


2 sweet potatoes sliced crosswise
2 eggs
1/4 c. melted butter
1/4 c. sugar
1/4 tsp. salt
1 c. flour
1 1/2 tsps. baking powder


Method:

Put the sweet potato slices in a bowl and microwave on full power for 4 minutes. Pass through a potato ricer or mash with a fork. Measure 1 c. of this (packed) and mix with the eggs, butter, sugar, salt, flour and baking powder. Heat up a pan with enough oil to deep fry. Drop scant teaspoonfuls of the batter into the oil when hot. Use a teaspoon to scoop up the batter and another to push it off the spoon. Fry on medium heat until golden. The oil should not be too hot or the outside of the dumplings will be too brown and the inside uncooked. Dust with confectioner's sugar or roll in cinnamon sugar before serving.

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