Devilish Coconut Canapes

Directions

1. 1
   DAY BEFORE --.
2. 2
   Heat oven to 200C / 400F.
3. 3
   Bake sweet potatoes until soft; remove and cool overnight.
4. 4
   SERVING DAY --.
5. 5
   Make the sauce by mixing the water and coconut then adding the other ingredients.
6. 6
   It should be cloudy not lumpy.
7. 7
   If it has any lumps in mash them out.
8. 8
   Scoop out the flesh of the potatoes and discard skin (or eat if you are me).
9. 9
   Mix the flesh with the flour and whizz in a processor/blender until smooth, sticky paste.
10. 10
    Place in a piping bag with a 1cm nozzle.
11. 11
    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.
12. 12
    Pipe bite inch long sections of the paste into the pan cutting off each section with a knife.
13. 13
    Cook for 2 minutes until brown and crispy, drain and serve with the sauce.