2 large sweet potatoes
1 tsp sea salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne powder
½ cup flour
In a med/large pot cover the potatoes with water by about 2 inches. Add in about 4 tbsp sea salt. Bring to a boil and cook for about 20 minutes or until a knife can pierce easily, but still firm. Remove potatoes and let cool for about 5-10 minutes, then peel and roughly chop.
Add the potatoes in the food processor in batches and pulse about 5-10 times until you get a coarse chop. Do not puree. You want texture. Add the potatoes into a bowl w/the sea salt, pepper, garlic powder, onion powder and cayenne pepper. Stir in the ½ cup flour to combine.
In a medium saucepan heat the vegetable oil on med / high heat to about 350 degrees. (I added a dash of garlic oil and a dash of hot pepper oil, or you could smash a garlic clove and place in the oil until browned and then removed). Using a small cookie scoop or melon baler, scoop about a 1” ball of potato mixture into the oil and cook for about 2 minutes each side or until golden brown. Remove onto a cooling rack or a tray lined with paper towels.
Dipping sauces are great but these should be so flavorful you won’t need any. Enjoy.