This scrumptious appetizer will have everyone calling for more. It is a dish that is versatile enough to serve the most discerning guests and if you hold the bacon (not recommended) it can be offered to vegetarian guests as well. Try this exotic recipe today to usher in a new era of flavor in your life!
Serves: 6
Time: 45 minutes (plus two hours cooling time)
Ingredients:
– 3 cups sweet potatoes, peeled and diced
– 2 tablespoons muscovado sugar
– 4oz. bacon, cut into thin strips
– 2 teaspoons dried basil
– ½ teaspoon chili powder
– ½ teaspoon onion powder
– 3 eggs
– 2 ½ cups breadcrumbs
– Salt and pepper, to taste
Directions:
- Cook the sweet potatoes in a pot with boiling salted water until fork-tender.
- Drain and mash using a potato masher. For a smoother texture, pulse in a food blender.
- Meanwhile, cook the bacon in a non-stick skillet over medium-high heat until crispy. Place on a paper towel and crumble. Reserve two tablespoons of the bacon drippings.
- Combine the mashed sweet potato with one egg, bacon, bacon drippings, chili powder, dried basil, onion powder, muscovado sugar, salt, and pepper until blended thoroughly.
- Place in a fridge and allow it to cool for two hours before next procedure.
- Once the mixture is chilled, form 1-inch balls and arrange them onto a baking sheet. In a wide bowl, whisk the eggs. Then place the breadcrumbs in a separate bowl.
- Roll each ball in breadcrumbs, then add the eggs and finally roll in the breadcrumbs. Repeat the process with remaining balls.
- In a deep, pan heat 2-inches oil. Fry the sweet potato balls until golden (about 3-4 minutes). Serve while still hot with favorite sauce. We recommend a sweet chili sauce or ranch dressing. But you can’t go wrong with honey mustard or sour cream.
