Devilish Coconut Canapes

These are from the 2006 veg society's "sinners" christmas menu. Note - the sweet potato needs to be cooked the day before.

• Ready In: 24 hrs 10 mins
• Serves: 4

Ingredients

• For the puffs

• 500  g sweet potatoes
• 4  tablespoons self raising flour

• For the dipping sauce

• 15  g  creamed coconut, mashed
• 2  tablespoons boiling water
• 3  tablespoons  sweet chili sauce
• 1 1⁄2 tablespoons  chopped  coriander

Directions

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.