Delicious side dish made with leftover mashed sweet potatoes.
*To use whole-grain bread crumbs in place of panko crumbs, remove crusts from lightly toasted or dried bread. Crumble gently with your fingers, or process in blender until it resembles fine crumbs.
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| Baked tots; ready to eat! |
Ingredients
- 2½ cups [leftover] mashed sweet potatoes
- ¼ cup finely shredded fresh parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons whole-grain flour
- 2 tablespoons chives, chopped
- 2 tablespoons nonfat Greek yogurt, optional
- ½ cup whole-grain panko bread crumbs, or finely shredded whole-grain bread crumbs
- 2 to 3 tablespoons Smart Balance butter
Directions
Place baking pan in oven and preheat to 425°.
If potatoes are chilled, heat in microwave about 30 seconds. Stir in cheese, egg, flour, chives, yogurt (if using), and ½ teaspoon kosher salt. Combine well.
Add butter to preheated pan. Return to oven briefly to melt butter.
Place *panko in shallow bowl. Drop a small scoop of potato mixture into panko, roll to coat, and shape as desired. Add potato cakes to preheated pan and bake 8 minutes. Turn, and bake 8 minutes more.
*To use whole-grain bread crumbs in place of panko crumbs, remove crusts from lightly toasted or dried bread. Crumble gently with your fingers, or process in blender until it resembles fine crumbs.
Please share this post for others!
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