Peel and boil the sweet potatoes until very soft then mash them in the COMBEKK Dutch Oven. Add 1 egg, 2 egg yolks and potato starch to the mashed potatoes. Mash them all one more time then put the mixture into a piping bag.
Heat oil in the COMBEKK Dutch Oven to 180 C. Squeeze strings of 15 cm sweet potato dough into the hot oil and fry them for 2-3 minutes until golden.
Sprinkle rock salt on top and serve with a hummus dip of your preference.