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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the sweet potatoes in a large, heavy-bottomed pot and cover with water. Set the pot over a medium flame and simmer until cooked all the way through, around 8-12 minutes. | 2. Drain the cooked sweet potatoes and mash them or put them through a ricer. | 3. Return the potatoes to the pot and cook over very low heat, stirring constantly, for another 5-6 minutes, until they begin to dry out. Remove the potatoes from heat and allow to cool. | 4. Beat in all the remaining ingredients except for oil until smooth. | 5. Add more flour if the batter is too moist to hold its shape on a spoon. | 6. Heat the oil in a deep fryer or large skillet to 350-360°F. | 7. Drop large spoonfuls of batter into the oil and brown on both sides, turning occasionally. | 8. Remove to a plate lined with paper towels and finish with the remaining batter. | 9. Serve with a sambal or sriracha chile sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled cut sweet	-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
egg	1		beaten	71.5	0.36	6.28	4.755
brown sugar	1 1/2	1/2		1254.0	323.697	0.396	0.0
salt	1	teaspoon		-	-	-	-
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.