Crispy on the outside, tender on the inside,
deep-fried and crumb-coated sweet potato balls (or fritters).
Serve with your favorite dipping sauce.
Sweet Potato Balls
- 2 cups sweet potatoes, cooked and mashed
(hot)
- 2 tablespoon melted butter
- 1/2 teaspoon salt
- 1 large beaten egg
- Finely crushed bread crumbs or corn flakes
- Vegetable Oil
- Combine sweet potatoes, butter, salt and
egg in mixing bowl. Beat thoroughly. Cover and refrigerate.
- When cool shape into balls, roll in sifted
bread crumbs or finely crushed corn flakes.
- Fry in hot oil (365°F to 380°F
/ 185°C to 190°C) until a golden brown. Drain on unglazed
paper.
Makes 4 to 6 servings.
Tips:
- You can also add 1/4 cup of chopped, blanched
almonds or pecans to sweet potato mixture before shaping into
balls.
- Use your favorite sauce for dipping.
Recipe provided courtesy of North Carolina Sweetpotato Commission.
