SWEET POTATO BALLS
- 1 lb. sweet potatoes or yams
- 1 egg, beaten
- 1 small onion, minced
- 1 Tbs. milk
- 1 Tbs. butter or margarine
- 3/4 tsp. grated fresh ginger
- 4 Tbs. flour
- Pinch cayenne pepper
- Salt, to taste
- 3/4 cup whole-wheat bread crumbs
- 3/4 cup vegetable oil
Heat oven to 350.
Pierce potatoes with a fork and bake on oven rack for about 35 minutes, or until tender (or microwave on high for about 10 minutes).
Allow potatoes to cool, then scoop out insides, transfer to a large bowl, and mash together with egg, onion, milk, butter, ginger, flour, cayenne pepper, and salt.
Refrigerate mixture for half an hour, or until completely cold.
Using a teaspoon, scoop a 1 dollop, gently shape it into a ball, then place it on a large platter.
Continue with the rest of the mixture. Refrigerate balls for at least 15 minutes.
Just before frying, roll balls in bread crumbs and return to platter.
Pour oil into a large frying pan and heat until
Fry several balls at a time until golden brown (3 to 5 minutes per batch).
Drain on paper towels and serve warm, or make ahead and freeze.
(Thaw overnight in refrigerator; reheat for 3 minutes in microwave or oven.)
Note: May be made with leftover sweet potatoes. May be filled with a cube of cheese or other "surprise filling" before frying.