dessertsnackVegetarianPescatarianDairy-freeNo added sugar

Liberian Fried Sweet Potato Puffs

Name: Liberian Fried Sweet Potato Puffs
Yield: 2 servings
Ingredients: 2 large sweet potatoes, boiled and mashed; 1 egg, lightly beaten; ¼ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon cloves; Vegetable oil, for frying

Liberian fried sweet potato puffs are delightful and flavorful snacks that make a perfect treat for any occasion. Made with mashed sweet potatoes, these puffs are seasoned with a blend of spices and herbs, giving them a unique taste that will keep you coming back for more. They are fried to golden perfection, creating a crispy exterior with a soft and creamy interior.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

2 large sweet potatoes, boiled and mashed
1 egg, lightly beaten
¼ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon cloves
Vegetable oil, for frying

Ingredients for 2 servings (430 g) · the original recipe

Method

1
In a large mixing bowl, combine the mashed sweet potatoes with the beaten egg.
2
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, ground cinnamon, ground nutmeg, and cloves.
3
Gradually add the dry ingredients to the sweet potato mixture, stirring until well combined.
4
Heat vegetable oil in a large pot or deep-fryer to 350°F (175°C).
Stovetop
5
Using a spoon or cookie scoop, carefully drop spoonfuls of the sweet potato mixture into the hot oil.
6
Fry the sweet potato puffs in batches for about 3–4 minutes or until they are golden brown and crispy.
Stovetop
7
Remove the fried puffs from the oil using a slotted spoon, and place them on a plate lined with paper towels to drain any excess oil.
8
Serve warm as a snack or appetizer.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.