2½ cups Lion Fry Bake Mix

1 medium to large sweet potato

½ tsp salt

½ tsp sugar

Water for mixing

Oil for frying


  1. Boil or roast the sweet potato until cooked through. Peel and mash the sweet potato until smooth. Set aside.
  2. Place the Lion’s Fry bake Mix in a large bowl. Add the salt and sugar and mix well.
  3. Add the mashed sweet potato and cut into the fry bake mix using hands or a fork. The mixture should be loose and crumbly. Add enough water to bring the dough together and make a soft but not sticky dough.
  4. Turn the dough onto a floured surface (use some extra fry bake mix). Knead the dough for 5 – 7 minutes. Let rest for 10 minutes.
  5. Cut the dough into even pieces and form into even balls. Roll each piece into small circles about 5 -6 inches in diameter and approx. ¼ inch thick.
  6. Heat oil for deep frying in a large sauté pan over medium high heat. Fry a few at a time until puffed and golden brown. Drain on absorbent paper.
  7. Serve with your favourite fillings.

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