2 lb sweet potatoes 1½ - 2 oz butter or margarine 1 small onion ¼ pt milk Salt and pepper to taste ½ pt channa, boiled ½ oz margarine for glaze Egg yolk for glaze Wirri-wirri peppers Parsley
Wash, peel and cook the sweet potatoes in boiling salted water.
Heat the milk and keep hot.
Drain the sweet potatoes in a colander. Sieve into a bowl with butter or margarine, and mix into a smooth texture using just enough milk to make a firm piping consistency.
Allow to cool.
For the Nests
Make round bases with about 1 tbsp of the mixture on a greased baking sheet, then, using a 3/8 in meringue star tube on an icing bag, pipe the mixture around the edges of the bases to form the nests (about 1½ in deep).
Place in a hot oven for 2 - 3 minutes to slightly harden the edges.
Remove from the oven and brush over with egg yolk. When ready to serve, fill with boiled channa which has been tossed in butter with chopped onion.
Heat through. Arrange on a flat dish and garnish with parsley and wirri-wirri pepper.