• Cooking Time:
  • Servings:
  • Preparation Time:



  • 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
  • simmering.
  • 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.

Categories: Potato  Side Dish  Thanksgiving 
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