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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 20 |
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A great appy for a wine and cheese or potluck. Ingredients:
1 lb sweet potato |
1 egg, beaten |
1 small onion, minced |
1 tablespoon milk |
1 tablespoon butter |
1/4 teaspoon fresh gingerroot, peeled & grated |
2 tablespoons unbleached white flour |
1 tablespoon chopped fresh parsley |
1 pinch cayenne |
salt & freshly ground black pepper |
1/4 cup vegetable oil |
2 cups whole wheat bread crumbs |
Directions:
1. Cook the sweet potatoes. Either bake them and scoop out the insides, or peel them and then steam or boil and drain.
2. Mash the cooked sweet potatoes and mix together with all the ingredients except the oil and bread crumbs.
3. Heat the oil in a heavy skillet on medium heat.
4. Place the bread crumbs in a bowl.
5. Form little balls by dropping a heaping tablespoon of the sweet potato mixture into the bread crumbs, dredging each ball through the bread crumbs.
6. Fry several balls at a time in the hot oil, rolling them around occasionally to brown all sides.
7. When golden brown, drain on paper towels and serve immediately, or keep them warm in the oven until you're ready to serve.
8. Serve with your favorite sauce.
9. Variation: Stuff each ball with an olive or a little cube of sharp cheddar cheese by poking the olive or cheese into the center with your finger.
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