Butse Butse

3/4 cup chopped and peeled kamote or sweet potatoes
1-1/2 cups brown sugar
5 calamansi, squeezed
2 cups grated cassava

Boil kamote and mash. Add sugar and a little amount of water to moisten mixture. Add calamansi juice and mix well. Set aside. To the grated cassava, add a little sugar and water and set aside. Form kamote mixture and cassava mixture into balls. Insert kamote balls into cassava balls and fry until brown. Roll in sugar and serve.