Sweet Potato Roll Recipe

1 pound sweet potatoes

1 egg, beaten

1 small onion, minced

1 tablespoon milk

1 tablespoon butter

¼ teaspoon grated peeled fresh ginger

2 tablespoons all purpose flour

1 tablespoon chipped parsley

pin of cayenne

salt and pepper to taste

¼ cup unflavored oil, such as canola

2 cups bread crumbs

How to make this recipe

  1. Bring a pot of water to a boil.  Peel the sweet potatoes and boil them until a fork can be inserted easily.
  2. Mash the cooked sweet potatoes and mix together with egg, onion, milk, butter, ginger, flour, parsley, cayenne, salt and pepper.
  3. Heat the oil in a skillet on medium heat.  Place the bread crumbs in a bowl.  Form sweet potato mixture into little balls about a tablespoon each.
  4. Roll in the bread crumbs to coat.
  5. Fry several balls at a time in the hot oil, rolling them around to cook evenly.  They are done when golden brown.
  6. Remove from the oil and drain on paper towels to remove the excess oil.

Prep  Time: 30 minutes

Cook Time: 20 minutes

Serves: 10 balls (4-6 servings)

Source:  adapted from Sundays at Moosewood Restaurant