Devilish Coconut Canapes

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 500 g sweet potatoes
• 4 tablespoons self raising flour
• 15 g creamed coconut, mashed
• 2 tablespoons boiling water
• 3 tablespoons sweet chili sauce
• 1 1/2 tablespoons chopped coriander

Recipe

• 1 day before --.
• 2 heat oven to 200c / 400°f.
• 3 bake sweet potatoes until soft; remove and cool overnight.
• 4 serving day --.
• 5 make the sauce by mixing the water and coconut then adding the other ingredients. it should be cloudy not lumpy. if it has any lumps in mash them out.
• 6 scoop out the flesh of the potatoes and discard skin (or eat if you are me). mix the flesh with the flour and whizz in a processor/blender until smooth, sticky paste.
• 7 place in a piping bag with a 1cm nozzle.
• 8 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.
• 9 pipe bite inch long sections of the paste into the pan cutting off each section with a knife.
• 10 cook for 2 minutes until brown and crispy, drain and serve with the sauce.