Sweet Potato Balls
Adapted from 175 Quick & Easy Chinese Recipes by Jenni Fleetwood
Makes about 28
2 large sweet potatoes, peeled, chopped, and boiled until tender
2 tbsp sugar
1 tsp garam masala or other curry powder
1 oz grated ginger root
1 cup whole wheat flour
Sesame seeds or poppy seeds, for rolling the balls in (about ½ cup)
Dipping sauce, to serve (I mixed up thick soy sauce, rice wine, and chili garlic sauce, which was excellent)
Mash the sweet potatoes, and then mix in the sugar, masala, ginger, and flour, until they are well blended. Roll into balls about 1 inch across, and then roll the balls in the seeds to coat. Put on a baking sheet, and repeat with remaining sweet potato mixture.
Preheat the oven to 375. Bake for about 12 minutes, until heated through. Serve with a dipping sauce.