1Start by cooking your sweet potato in some boiling water and cook until soft and easily pierced with a fork. Remove from mash until smooth, and set aside.
2Pre-heat your oven to 180 Degrees Celcius and lightly grease a large baking tray. In a large bowl mix together your tapioca starch, baking powder, italian herbs, salt, and nutritional yeast, if using.
3Add your water and oil onto a small saucepan, stir and bring to a boil. Once it starts boiling remove from the heat and pour the liquid onto the bowl with the dry ingredients. Stir together until it becomes a wet flour, then add the mash and mix until fully combined and a dough is formed - you might want to use your hands here.
4Shape into small balls, about the size of golf balls, and place on your baking tray.
5Bake for 25-30 min or until the bread balls start to crack on top (the middle should remain gooey!) and are hard once tapped underneath.
300g sweet potato
2 cups (250g) tapioca starch
1 tablespoons baking powder
2 tablespoons mixed italian herbs
1 teaspoon salt
3 tablespoons nutritional yeast (optional)
¼ cup water
5 tbsp sunflower oil