Sweet potato Canapes:.
You can have Sweet potato Canapes: using 3 ingredients and 4 steps. Here is how you cook it.
Ingredients of Sweet potato Canapes:
- It's of 🌻FOR THE PUFFS 500g sweet potato 4 Tbsp self-raising flour Salt and pepper, to taste.
- Prepare of 🌻TO DEEP FRY Vegetable oil as required.
- You need of 🌻FOR THE DIPPING SAUCE 3 Tbsp sweet chilli sauce, at room temperature 1½ Tbsp fresh coriander, chopped.
Sweet potato Canapes: step by step
- The day before: Preheat oven to 200ºC/gas mark 6. Slit the skin of the sweet potato. Place directly on an oven shelf and bake until soft – about 3-4 hour. Put a tray underneath the shelf to catch any drips from the ends of the potato so they don’t burn onto the oven floor. Remove from the oven and cool overnight..
- To complete the puffs: Scrape out the flesh of the baked sweet potato and measure 400g. Discard skin and any remaining flesh. Put the measured sweet potato into a processor with the self raising flour and a little salt and pepper. Process until a smooth, sticky paste then transfer into a piping bag with a 1cm serrated nozzle..
- 🌻To deep fry the puffs: Put oil in a large pan, or wok. The oil should be at least 10cm deep, but should not come more than half-way up the pan. Heat the oil and add small bread piece until it will brown a cube of bread in 15 seconds – no hotter - otherwise the puffs will burn. Pipe 3cm lengths of mixture into the hot oil, cutting off each one with a sharp knife. Keep turning the puffs over, and deep fry for about 1 - 2 minutes until well browned but not burned. Drain on kitchen paper..
- Serve as soon as the puffs are all cooked with the dipping sauce in a bowl beside them. You can eat the puffs immediately if you eat cold, but they lose the delicious crispness..
