Buñuelos Coreanos de Batata y Miel

Peel the sweet potatoes and cut them into 1-inch cubes. Steam the sweet potato cubes until very tender, about 10-12 minutes.

Transfer the steamed sweet potatoes to a large bowl and mash them thoroughly with a fork or potato masher until smooth.

Add 2 tablespoons of honey, all-purpose flour, cinnamon, and salt to the mashed sweet potatoes. Mix well until a soft dough forms.

Divide the dough into 8 equal portions and gently flatten each portion into a disc, about 1/2 inch thick.

Heat 1/2 cup of vegetable oil in a large skillet over medium heat until shimmering. Carefully place the sweet potato discs into the hot oil, ensuring not to overcrowd the pan.

Fry the fritters for 3-4 minutes per side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning.

Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve warm, drizzled with additional honey if desired.