Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.

With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture.

Add butter and honey to taste. Blend until smooth. Cool it down for a few minutes.

Once it cool down, make a round shape from the mashed sweet potato mixture and dip it all around into the bread crumbs.

Heat oil on the wok and fry the mashed sweet potato balls until turn into golden brown.
Serve warm.