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Peel, wash and cut sweet potatoes into small pieces.
Steam for 15-20 minutes or until cooked.
Mash into puree or blend in food processor until you get a smooth puree.
In a large mixing bowl, mix tapioca flour, AP flour, sugar, baking powder and salt.
Add the sweet potato puree, followed by coconut milk.
Knead until dough forms. It should be smooth and not tacky to the touch.
If dough is too wet, add more AP flour. If dough is too dry, add more coconut milk 1 tablespoon at a time, making sure to knead very well to ensure ingredients are completely incorporated before adding more.
Cover dough with a tea towel and allow it to rest for 20-30 minutes.
Take a piece of dough and roll out into a log. Then cut into small pieces.
Roll each piece into ½-inch balls.
Heat oil on medium heat to 350F.
Place about a dozen or so dough balls into fryer and fry for 4-6 minutes or until golden brown.
Make sure to stir often and submerge balls under the oil to ensure even cooking and puffing.
Remove from oil with a slotted spoon and let drain on a paper towel.
Serve and enjoy!