Sweet Potato Gems Recipe

250g (1/2 lb) sweet potato

salt for cooking

30g (1 oz) butter or margarine

salt and pepper to taste

1/2 cup golden crumbs

Peel sweet potato, cut into chunks and leave in cold water until ready to cook. Boil sweet potato in water with 1 teaspoon salt until tender. Drain and mash with butter or margarine. Set aside to cool. Preheat oil for deep frying. Form cooled mixture into 2cm (3/4 inch) balls. Roll in crumbs and fry until golden. Drain on absorbent paper and serve.

Note: These are a very good contrast in a fondue.

Serves 4

Cooking time : 1-2 minutes