Put the unpeeled potatoes in a saucepan filled with fresh water. Cook until soft. Peel the potatoes smash them in order to obtain a fluffy purée. Pour the purée into a large bowl and add yeast and flour, then knead until you obtain a thick dough. Let the mixture rest and rise for at least one hour (two hours are better).
Heat up the oil in the deep fryer or in the skillet. Take a bit of mashed potatoes with a spoon and pour it in the boiling oil to shape the doughnuts or “sfince”. When well browned on both sides, take the doughnuts with a perforated spoon and put them on a tray covered with cooking paper to absorb the exceeding oil.
Finally, put the honey (or the granulated sugar) in a small pan on which will roll the fried doughnuts. If you wish to, top with a bit of cinnamon powder.
Mashed potatoes add softness to a lot of Sicilian desserts and baked products (doughnuts, sweet rolls, ring-shaped cakes, pies etc.).