Although the sweet potato isnt native to Africa, the root has made its way into many tasty West African recipes.This dish is popular in Ghana.
4 large sweet potatoes
1 tbsp. flour
1 1/2 tbsp. peanut oil,* plus more for deep-frying
salt, to taste
2 tbsp. milk
dried bread crumbs
1.Washand peel the potatoes. Cut them into chunks. Place the potatoes in a large saucepan and cover with water. Bring the potatoes to a boil over medium heat and cook for 20 minutes, or until they can be easily pierced with a fork. Drain the water from the pan and let the potatoes cool.
2.Mashthe potatoes. Slowly add the flour, 1¥ tbsp. of oil, and the salt. Gradually add the milk. Stop mashing when the potatoes can be formed into small, smooth cakes. Form 1 tbsp. of the mixture into 1-inch-thick fritters. Place the fritters on a plate until you are ready to cook them.
3.In a bowl, beat the eggs with a fork. Pour the bread crumbs into a saucer.
In a Dutch oven or deep fryer, heat the oil for deep-frying to 375ºF. When the oil is ready, dip the sweet potato cakes into the egg and then dip them in bread crumbs. Fry the cakes for about 5 minutes, or until golden brown on both sides.
Preparation time: 50 minutes Serves 4 to 6