Sweet Potato Balls with Guava Sauce
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 8 Person(s)
Recipe
- 2 pound(s) sweet potatoes
- 8 ounce(s) dark sugar
- 1 packet(s) Grace Coconut Milk Powder
- 4 ounce(s) raisins, soaked
- 2 teaspoon(s) nutmeg, grated
- 2 teaspoon(s) cinnamon powder
- 2 teaspoon(s) vanilla
- 1/2 teaspoon(s) salt
- 8 ounce(s) Grace Instant Oats
- 4 ounce(s) peanuts
- 2 large eggs
- 2 ounce(s) water
- 8 ounce(s) flour
- 4 cup(s) Grace Vegetable Oil
- GUAVA SAUCE:
- 8 ounce(s) guava puree
- 2 tablespoon(s) Grace Guava Jam
- 1 tablespoon(s) ginger, grated
- 2 teaspoon(s) lime juice
- 1 tablespoon(s) rum, optional
Sweet Potato Balls with Guava Sauce Directions
- Peel potatoes and cut into large dice. Put to boil until tender, then drain.
- Mash the boiled sweet potatoes in a large bowl and thoroughly mix in the sugar, coconut milk powder, chopped raisins, nutmeg, cinnamon powder, vanilla and salt.
- Use an ice cream scoop to shape the mixture into balls and then put to chill for about 15 minutes.
- Blend oats and peanuts in a food processor.
- Beat eggs with about two ounces water. Roll sweet potato balls into flour, dip in egg wash, then roll into the blended oats and peanut mixture.
- Heat vegetable oil and deep fat fry the sweet potato balls. Drain on absorbent paper.
To Make Guava Sauce: - Place all ingredients in a saucepan over medium heat and bring to a boil. Cook until the mixture is reduced to a half. Allow to cool before adding the rum.
Yield: 4 ounces (1/2 cup)
To Serve: Spread two tablespoons guava sauce on the base of the serving plate. Arrange two sweet potato balls on the sauce. Decorate with a cherry.
Recipe submitted and presented by Chef Lincoln Peterkin
