Joel creates his own twist on one of the recipes from the newly relaunched Sylvia Hunt's Cooking


3 – 4 medium/large sweet potatoes

1 oz butter

2 oz milk  

Salt and black pepper

½ tsp all purpose seasoning

1½ cups prepared saltfish buljol

1½ cups flour

2 eggs, lightly beaten

Few dashes pepper sauce

1½ cups panko breadcrumbs

Oil for frying


  1. Boil the sweet potatoes until tender. Peel and mash with butter, all purpose seasoning and a little salt and pepper. Place the mashed sweet potato in the refrigerator for at least 1 hour to chill.
  2. Set up the breading station. Place the flour in one shallow bowl, the eggs in another and the panko breadcrumbs in another bowl. Season both the flour and breadcrumbs with a little salt, black pepper. Mix a little pepper sauce into the beaten eggs.
  3. Remove the chilled sweet potato from the refrigerator. Using a large tablespoon, scoop out some sweet potato and form into a flat circle. Place a small amount of the saltfish buljol in the center of the sweet potato. Enclose the saltfish with the sweet potato forming a ball. Repeat with the remaining potato and saltfish.
  4. Place a ball in the flour and lightly coat evenly. Place in the eggs, covering the balls with the egg and then finally place in the breadcrumbs.
  5. Fry in the hot oil, turning the balls intermittently until golden brown. Remove and place on a serving platter. Serve with a creamy dip if desired.

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