Sweet potato balls

Directions

1. Place the almonds in a bowl, cover with milk and set aside for 1 hour to soak. After this time drain the almonds then cover with boiling water. Set aside to soak for 30 minutes then drain and grind in a blender or coffee grinder until fine.

2. Combine the sweet potato purée, coconut milk and sugar in a saucepan. Mix together then heat gently, stirring constantly, until the mixture thickens. Take off the heat, pour into a bowl and stir in the butter. Add the ground almonds and 2 tbsp of the flaked coconuts. Allow to cool completely then place in the refrigerator to chill for 60 minutes.

3. After this time remove from the refrigerator and form walnut-sized balls from the mixture. Roll these in the remaining flaked coconut to cover. Place each ball on a baking tray and chill in the refrigerator for at least 30 minutes before serving.

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