Cook the sweet potato

• Boil the sweet potato chunks in salted water until completely tender.
• Drain well and let the excess steam escape.

Make the dough

• Mash the sweet potato until smooth.
• Mix in the tapioca starch and salt to form a soft, slightly sticky dough.
• Knead in the grated mozzarella until evenly distributed.

Shape the puffs

• Take small portions of dough and roll into balls with lightly dusted hands.
• Place them spaced apart on a lined baking tray.

Bake

• Bake in a preheated oven at 200 °C until golden and puffed.
• Serve hot while the cheese is stretchy.