👨‍🍳 作り方

1. 1

   Boil or steam the diced sweet potatoes until very tender. Drain any excess water and mash them thoroughly until smooth. You can use a food processor for a smoother consistency.

   💡 プロのコツ: Ensure sweet potatoes are completely soft for easy mashing.
2. 2

   In a large bowl, combine the mashed sweet potatoes with granulated sugar, baking powder, all-purpose flour, and salt. Mix well.

   💡 プロのコツ: A spatula or your hands work well for mixing.
3. 3

   Gradually add the cornmeal to the sweet potato mixture, mixing until a workable dough forms. It should be slightly sticky but manageable. You may not need all the cornmeal.

   💡 プロのコツ: Dust your hands and work surface with cornmeal to prevent sticking.
4. 4

   Shape the dough into small, log-like or ball shapes, about 1-1.5 inches in length. Dust your hands with cornmeal if the dough becomes too sticky.

5. 5

   Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches about 350°F (175°C).

   💡 プロのコツ: Use a thermometer to ensure the oil is at the correct temperature.
6. 6

   Carefully fry the gufonginho in batches, ensuring not to overcrowd the pot. Fry for about 3-5 minutes per side, or until golden brown and cooked through.

   💡 プロのコツ: Turn them gently to ensure even browning.
7. 7

   Remove the fried gufonginho with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

8. 8

   Serve warm.

   💡 プロのコツ: Best enjoyed fresh and warm.