• Servings: 12
• 3 cups all purpose flour
• 2½ cups sugar
• 6 teaspoons baking powder
• 2 cups coconut milk
• 8 cups mashed sweet potatoes

1. Boil sweet potatoes until well done.
2. Drain.
3. Cool sweet potatoes for 1 minute, peel and mash with potato masher.
4. Sift flour and baking powder before using.
5. Add flour, baking powder, sugar and coconut milk to sweet potatoes.
6. Mix together until dough is formed.
7. On well floured surface with floured rolling pin, roll dough ½ inch thick.
8. With floured doughnut cutter, cut out doughnuts.
9. Deep fry in coconut oil until golden
10. Dust with powdered sugar

This recipe comes from Guam also known as the Island where America's Day Begins or Gateway to Micronesia. We found this delightful recipe in a Classic Guamese Cookbook - Recipes of Guam by Alice Maxwell which was written in 1954.