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