Ingredients

• 3 sweet potatoes
• 2 egg yolks
• 1/2 cup all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• Phyllo dough
• Butter, for brushing phyllo
• Oil, for deep frying
• Caramel Sauce, recipe follows
• Powdered sugar, for garnish
• 2 cups sugar
• 1/4 cup water
• 4 ounces unsalted butter
• 1/4 cup cream

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Instructions

1. Preheat the oven to 350 degrees F.
2. Clean the potatoes under cold running water. Prick them with a fork, and place on a baking dish and bake for 1 hour, or until a knife slides through nice and clean without any resistance. Remove skins, they should just slip right off. Put the potatoes through a food mill.
3. Put potatoes in a bowl and add egg yolks, flour, cinnamon, and salt and mix until combined. Be careful not to over-work the dough. Pinch off tablespoons of dough and roll into balls.
4. Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
5. Take 1 sheet of phyllo dough and cut into 3-inch circles. Brush with butter and place a ball of sweet potato dough in the center and pinch into a purse at the top. Continue to do this using more phyllo and you have used all of the potato dough.
6. Place into hot oil to deep fry to a golden brown color. Place in a bowl of caramel sauce and dust with powdered sugar.
7. Combine the sugar and water in a saucepan. Stir over low heat until melted. Turn up the heat to medium-high and cook until caramel colored. Take off the heat and add butter and cream. Be careful, caramel may splatter. Set aside to cool.