LUMPIANG KAMOTENG KAHOY

 INGREDIENTS:

 1 kg kamoteng kahoy, boiled and mashed

 1/2 cup butter
 1/2 cup All Purpose Cream
 1/2 cup sugar
 15 pieces lumpia wrapper, cut into 2 half moons
 Cooking oil for frying
 Sugar for dusting

 DIRECTIONS:

1.  In a bowl, combine mashed kamoteng kahoy with butter, All Purpose Cream and sugar until fully incorporated. Set aside.

2.  Scoop around 2 tbsp of the prepared kamoteng kahoy into a lumpia wrapper.

3.  Roll into logs similar to a lumpiang shanghai. Fry until golden brown on all sides. Transfer on a plate lined with paper towels to drain excess oil.

4.  Sprinkle with sugar before serving.