INGREDIENTS 

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• 300g sweet potatoes, cut into 1.5cm squares

• 3-4Tbsp Spiral Foods Organic Maple Syrup

• 2-3Tbsp Casalare Organic Sprouted Brown Rice Flour

• 2-3Tbsp water

• ½Tbsp oil

DIRECTIONS 

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1. Add sweet potatoes to a large pot and cover with water. Bring the water to a boil then reduce to a low simmer. Cook for 15 to 20 minutes or until sweet potatoes are very tender.
    

2.  Drain the potatoes. Place in a large bowl, add maple syrup and mash until creamy.
    

3.  Place into a rectangular mold lined with cling wrap and shape with a scraper to make it more presentable. Chill the in the fridge for 1-2 hours to set.
    

4.  Cut into 3cm cubes.
    

5.  Mix the flour and water in a small bowl.
    

6. Heat a pan on medium heat and coat with oil using a paper towel.
    

7.  Dip the bottom of each square into the batter. Place it onto the pan and lightly press down.
    

8.  Once the batter is dry, remove squares from the pan and dip the other side into the batter. Place it back onto the pan.
    

9. Repeat the process for the rest of the sweet potatoes.
    

10.  Serve at room temperature or cold. Enjoy!