Pilus Indonesian Sweet Potato Puffs Recipes

PILUS (INDONESIAN SWEET POTATO PUFFS)

Steps:

• Place the sweet potatoes in a large, heavy-bottomed pot and cover with water. Set the pot over a medium flame and simmer until cooked all the way through, around 8-12 minutes.
• Drain the cooked sweet potatoes and mash them or put them through a ricer.
• Return the potatoes to the pot and cook over very low heat, stirring constantly, for another 5-6 minutes, until they begin to dry out. Remove the potatoes from heat and allow to cool.
• Beat in all the remaining ingredients except for oil until smooth.
• Add more flour if the batter is too moist to hold its shape on a spoon.
• Heat the oil in a deep fryer or large skillet to 350-360°F.
• Drop large spoonfuls of batter into the oil and brown on both sides, turning occasionally.
• Remove to a plate lined with paper towels and finish with the remaining batter.
• Serve with a sambal or sriracha chile sauce.

SWEET POTATO PUFFS

Steps:

• Peel and cut sweet potatoes into 1 inch pieces.
• Place potatoes in medium saucepan.
• Add enough water to cover, bring to boil over medium high heat.
• Cook 10 to 15 minutes or until tender.
• Drain potatoes and place in large bowl,mash until smooth.
• Alternatively, use 4 cups cooked, mashed sweet potatoes.
• Add orange juice, egg, orange peel and nutmeg, mix well.
• Preheat oven to 375 degrees.
• Spray baking sheet with nonstick cooking spray.
• Spoon potato mixture into 10 mounds on prepared baking sheet.
• Sprinkle pecans on tops of mounds.
• Bake 30 minutes or until centres are hot.