Sweet potato ladoo

Sweet potato is otherwise called sweet yam in some places. The Tamil meaning or translation is Seeni kilangu or sarkarai valli kizhangu.
The Indian sweet yams are more sweeter,flavorful, fibrous and starchy. We can distinguish them by their irregular shape and mild pink skin. They come as white or yellow yam depending on the inner color. We can use all kinds of sweet yam in this recipe.

My mom used to simply boil these yams during their peak availability and it is a guilt free snack too. But can we just satisfy ourselves with that natural yam? So one day she made some sweet balls out of it and the whole family started demanding her for this instead of the plain cooked yam:) But I like the boiled yam better than this ladoo, while as usual hubby dear started liking this one and now I have to make a few ladoos for him:)

Sweet potato ladoo along with some boiled ones.

Ingredients:

Sweet potato / Indian sweet yam - 1/2 lb
Freshly shredded coconut - 1/2 cup
sugar - 3 tbsp

Method:

Scrub and wash the yam to remove the sand.
Pressure cook or boil them in water.
If pressure cooking, halve the yam and cook them in 2 cups of water. After getting a whistle , reduce the flame and cook it in medium flame for 5 minutes. Then release the pressure and take it out.
Check by piercing a knife. It should pass freely.
Let it cool and remove the outer skin.
Mash the yam with hand and mix with coconut and sugar.
Shape into tennis ball size laddu (balls) and serve as snack.

Seeni kilangu ladoo is ready!