Devilish Coconut Canapes

1. 1

   DAY BEFORE --.

2. 2

   Heat oven to 200C / 400F.

3. 3

   Bake sweet potatoes until soft; remove and cool overnight.

4. 4

   SERVING DAY --.

5. 5

   Make the sauce by mixing the water and coconut then adding the other ingredients.

6. 6

   It should be cloudy not lumpy.

7. 7

   If it has any lumps in mash them out.

8. 8

   Scoop out the flesh of the potatoes and discard skin (or eat if you are me).

9. 9

   Mix the flesh with the flour and whizz in a processor/blender until smooth, sticky paste.

10. 10

    Place in a piping bag with a 1cm nozzle.

11. 11

    Heat enough oil to deep fry (if you don't have a deep fat fryer use approximately 1 lt oil in a deep pan) until it turns a cube of bread brown in 15 seconds.

12. 12

    Pipe bite inch long sections of the paste into the pan cutting off each section with a knife.

13. 13

    Cook for 2 minutes until brown and crispy, drain and serve with the sauce.

* Per serving · 4 servings · Values may vary.