Kuih keria (sugar coated sweet potato doughnuts)
Soft sweet potato rings, fried until golden and tossed in a crisp, sandy sugar crust.
- Time1 hr
- LevelMedium
- Costabout £0.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Peel and chop the sweet potato. Boil for 15 minutes until very soft, then drain very well and let the steam escape for 5 minutes.
15 min - 2
Mash until absolutely smooth. Mix in the flour and salt to form a soft, slightly sticky dough. Add a little more flour if it is too wet to shape.
- 3
Flour your hands and worktop. Pinch off walnut sized pieces, roll into short ropes and join the ends to make rings about 6 cm wide, or just make small flat discs with a hole.
- 4
Heat the oil in a deep pan to 170 C, or until a cube of bread browns in 30 seconds. Fry the rings in batches for 3 to 4 minutes, turning, until deep golden. Drain on kitchen paper.
3 min 30 s - 5
In a clean wide pan, heat the sugar and water over a medium heat until bubbling, about 3 minutes. Keep stirring, off and on the heat, until the syrup turns dry and sandy.
3 min - 6
Toss the warm doughnuts in the sugar crust a few at a time until coated. Serve while still warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
