- 3/4 pound sweet potatoes– cooked, peeled and mashed
- 4 teaspoons cornstarch, divided
- 1 pinch salt
- 1 tablespoon water
- 1 cup shredded coconut
- 1/2 cup brown sugar
- 3/4 cup sesame seeds
- 1 1/2 quarts oil for deep frying
- In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.
- Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).
- Fry balls in oil until golden. Drain on paper towels. Serve.