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1
Preheat the oven to 350 degrees F.
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2
Clean the potatoes under cold running water.
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3
Prick them with a fork, and place on a baking dish and bake for 1 hour, or until a knife slides through nice and clean without any resistance.
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4
Remove skins, they should just slip right off.
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5
Put the potatoes through a food mill.
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6
Put potatoes in a bowl and add egg yolks, flour, cinnamon, and salt and mix until combined.
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7
Be careful not to over-work the dough.
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8
Pinch off tablespoons of dough and roll into balls.
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9
Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
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10
Take 1 sheet of phyllo dough and cut into 3-inch circles.
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11
Brush with butter and place a ball of sweet potato dough in the center and pinch into a purse at the top.
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12
Continue to do this using more phyllo and you have used all of the potato dough.
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13
Place into hot oil to deep fry to a golden brown color.
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14
Place in a bowl of caramel sauce and dust with powdered sugar.
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15
Combine the sugar and water in a saucepan.
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16
Stir over low heat until melted.
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17
Turn up the heat to medium-high and cook until caramel colored.
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18
Take off the heat and add butter and cream.
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19
Be careful, caramel may splatter.
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20
Set aside to cool.
