Stokes Purple® Sweet Potato Puffs with Spiced Fig Not Ketchup
Original recipe and photo by Erika Kerekes of Not Ketchup
2 Stokes Purple® Sweet Potatoes
4 cups canola, peanut, or grape seed oil, for deep-frying
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, lightly beaten
2 cups panko breadcrumbs
Spiced Fig Not Ketchup, for dipping
Preheat oven to 350 degrees.
Wash sweet potatoes, wrap in aluminum foil, and place on baking sheet. Bake 2 hours or until very tender. Let cool.
Put oil into 3-quart saucepan and heat to 350 degrees (using a deep-fry thermometer).
Peel cooled sweet potatoes and add flesh to medium-sized bowl. Add salt, then mash sweet potato flesh with fork until smooth. Line up three shallow bowls with flour, eggs, and panko breadcrumbs. Scoop about a tablespoon of sweet potato flesh, roll it in a ball between your palms, then roll it in flour, beaten egg, and finally panko. Repeat with remaining sweet potato until you have a plate full of balls ready to fry.
Fry sweet potato balls until golden brown on the outside, about 1 minute. Drain on a plate lined with paper towels or on a rack set over a baking sheet.
Serve immediately with Spiced Fig Not Ketchup for dipping.