Ingredients:
- 3 cups sweet potatoes
- 1 cup grated raw parmesan cheese, plus more for rolling tots in
- salt and pepper to taste
Directions:
- Peel and quarter sweet potatoes
- Steam them until just starting to get tender, but not cooked through
- In a food processor, pulse sweet potato until small crumbles form
- In a bowl combine sweet potatoes and cheese, mash together with your hands until well combined
- Form into balls (I used this tool to get uniform balls) and roll in parmesan until lightly coated
- Place onto cookie sheet and bake at 425* for 10-15 minutes, turning every 5 minutes to cook evenly on all sides
- These freeze very well, but freeze after rolling into balls — do not bake first
- I freeze them on a cookie sheet until firm and then place into a freezer bag
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