Sweet potato pizza balls

Method

• 1
  Cook the sweet potato in a steamer basket over a saucepan of simmering water for 10-12 minutes or until tender enough to mash. (Alternatively, place in a microwave-safe bowl, cover with 2 layers of plastic wrap and microwave on High for 10 minutes or until tender. Drain if necessary.) Transfer to a heatproof bowl. Set aside to cool slightly.
• 2
  Use a potato masher to mash the sweet potato until smooth. Stir in the salami, cheddar and pizza sauce until combined. Roll level tablespoonfuls of the mixture into balls. Place on a tray lined with baking paper.
• 3
  Place the flour, egg and breadcrumbs in separate shallow bowls. Roll the balls in flour, dip in egg and then roll in breadcrumbs to coat. Return to the prepared tray.
• 4
  Add enough oil to a large frying pan to reach a depth of about 1cm. Heat over medium-high heat. Working in batches, shallow-fry the balls, turning often, for 5 minutes or until crisp and golden. Transfer to a plate lined with paper towel to drain. Serve with pesto, if you like.