Serves 8-10 people

Ingredients

For the Fritters

2 sweet potatoes
1 egg
½ cup flour
½ tsp ground ginger
½ tsp all spice
¼ tsp cinnamon
¼ tsp nutmeg
Panko bread crumbs

For the Coconut-Lime Sauce

1 can coconut milk, shaken well
5 garlic cloves, coarsely chopped
½ cup fresh cilantro, coarsely chopped
½ cup fresh flat-leaf parsley, coarsely chopped
⅓ cup fresh lemon juice
2 teaspoons sweet paprika
2 teaspoons salt
¼ teaspoon cayenne
½ cup olive oil

Instructions

For the Fritters

Pre-heat the oven to 400 degrees. Puncture sweet potato with a fork several times, rub with a small amount of olive oil and bake for about 40 minutes to an hour. Once the sweet potatoes have cooled, remove the skin and mash. Add ground ginger, all spice, cinnamon and nutmeg to the mashed sweet potato in a medium bowl. Combine well.

Spoon out small amounts of sweet potato mixture (smaller than a ping pong), roll in panko bread crumbs and fry in deep fryer until golden brown on the outside. Serve with dipping sauce.

For the Coconut-Lime Sauce

In a small pot combine coconut milk and garlic cloves and reduce over medium heat by one half. Then combine the rest of the ingredients in a blender or food processor and bend until combined thoroughly. Transfer to a glass bowl and serve at room temperature.

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