Pecan Crusted Sweet Potato Puffs
This recipe comes to me from my neighbour Jennifer and I can say from experience that they’re fan-freaking-tastic. According to her directions this recipe makes about 50-60 small appy sized bites which can easily be frozen and reheated at a later date!
Potato Puffs
- 2 yams or sweet potatoes
- 5 small potatoes (or 2 large)
- 2 tbsp orange zest
- 1 egg
- 2 tbsp maple syrup
- 1/2 cup panko bread crumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground ginger
Pecan Crust
- 3/4 cup crushed pecans
- 1 tbsp brown sugar
- 1/2 cup panko crumbs
Preparations
Boil yams and potatoes until soft and drain off all excess water. Mash until semi smooth and add 1/2 cup panko, syrup, salt & pepper and ginger. Mix well and cool in fridge for at least 2 hours (overnight is fine.)
Shape mixture to desired size -ice cream scoop, spoon or by hand. Mix 1/2 cup panko with brown sugar and crushed pecans. Coat potato puffs and place on parchment lined baking sheet so they don’t stick. Since they don’t spread out during cooking you can put them as close together as you want as long as they’re not touching. Lightly brush with melted butter and bake for 30-35 minutes at 350.
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