Baked sweet potato panko crusted balls. Awesomeness.
It is Saturday afternoon. I finally have some time on my hands, and I feel like COOKING! I was looking for something healthy and yummy. I stumbled across some mashed potato balls that were rolled in panko bread crumbs. I decided that sweet potatoes would make them even better, so that is what I used.
To start, cook 2 sweet potatoes in the microwave until soft. The 2 large ones I used, took about 7 minutes. Let them cool a bit and take the skin off. In a large bowl, mash the potatoes and add 1/2 cup of finely diced purple onion, 1/3 cup Parmesan cheese, 1/8 cup of fat free sour cream, 2 large dashes of granulated garlic, salt and pepper. Put the bowl in the refrigerator and let cool for about 30 minutes.
Preheat the oven to 400 degrees. Whip two eggs in a bowl. Pour about 1 cup of Panko crumbs on a plate, add a few sprinkles of parsley flakes and a dash of garlic powder. Spray a cookie sheet with cooking spray and set aside.
Roll the refrigerated sweet potato mixture into about 1" balls. Coat them in the egg, then gently roll them in the Panko crumbs. Place the balls on the cookie sheet.
After rolling, this made 20 sweet potato balls for me, here they are just as they are going into the oven.
I baked these for about 25 minutes at 400 degrees. Just making sure they were golden and pretty. Here they are after baking...
The versatility of this recipe is endless. You can use regular potatoes if you would like. You can dip them in whatever sauce you may like. I happen to LOVE La Choy soy sauce, so I sprinkled a little on top, and it was delicious. Depending on your mood, you could dip them in ranch, ketchup, sour cream, pancake syrup...it is entirely up to you.
Love what you eat and eat what you love! :)
To start, cook 2 sweet potatoes in the microwave until soft. The 2 large ones I used, took about 7 minutes. Let them cool a bit and take the skin off. In a large bowl, mash the potatoes and add 1/2 cup of finely diced purple onion, 1/3 cup Parmesan cheese, 1/8 cup of fat free sour cream, 2 large dashes of granulated garlic, salt and pepper. Put the bowl in the refrigerator and let cool for about 30 minutes.
Preheat the oven to 400 degrees. Whip two eggs in a bowl. Pour about 1 cup of Panko crumbs on a plate, add a few sprinkles of parsley flakes and a dash of garlic powder. Spray a cookie sheet with cooking spray and set aside.
Roll the refrigerated sweet potato mixture into about 1" balls. Coat them in the egg, then gently roll them in the Panko crumbs. Place the balls on the cookie sheet.
After rolling, this made 20 sweet potato balls for me, here they are just as they are going into the oven.
I baked these for about 25 minutes at 400 degrees. Just making sure they were golden and pretty. Here they are after baking...
The versatility of this recipe is endless. You can use regular potatoes if you would like. You can dip them in whatever sauce you may like. I happen to LOVE La Choy soy sauce, so I sprinkled a little on top, and it was delicious. Depending on your mood, you could dip them in ranch, ketchup, sour cream, pancake syrup...it is entirely up to you.
Love what you eat and eat what you love! :)
Can these be frozen and reheated ?
ReplyDelete