• Cooking Time: 15
• Servings: 24
• Preparation Time: 15
• 2 sweet potatoes(or yams)
• 1 tsp H2O
• 1 egg yolk
• 1tbsp cornmeal
• 1tsp fresh ginger(minced)
• ½tbsp minced garlic
• ½tsp baking powder
• 1/8tsp salt
• 3tbsp shredded coconut

1. Peel the sweet potatoes and cut into chunks. Place on an plate with the water.
3. Cover with microwave-safe plastic wrap and heat it up for 6 minutes.
5. Let stand for 3 minutes. Preheat the oven to 350°. Mash the sweet potatoes with a fork. In a food processor or blender, pulse the potatoes with the remaining ingredients, but not the coconut. Make it a course puree.
7. Drop 24 dollops of batter on a baking sheet lined with foil. Sprinkle with coconut.
9. Bake for 15 minutes.

These little delights are for the sweet hearted and 100% vegetarian, but everybody will want one. Makes 24.