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Magically healthy panko-baked sweet potato puffs

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Are you sick of kugels but aren’t sure what else you can make to serve on the side of a Shabbos or Yom Tov meal?  Here’s something that’s just as EASY as a kugel, only in tasty, crunchy, bite-sized morsels.
 
Last week, I wanted something like the Alexa brand sweet potato “tater tots,” which by all accounts are absolutely delicious.  We can’t buy them here, so I knew I had to make something from scratch.  My puffs came out totally different, but utterly delightful in their own right.  They’re a great way to sneak even more of that sweet potato goodness onto your family’s menu.
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Plus, they’re terrifically simple:
Bake or boil the sweepoes (I boiled mine), puree them with egg yolks, cornstarch and seasoning, and then coat the mixture with panko before baking.  I added a little melted coconut oil to the sweet potatoes; you could probably leave it out OR substitute canola if you wanted something subtler (there wasn’t a strong coconut taste, however).
 
Everybody loved the taste and texture of these!
 
Here, I’m pureeing the sweet potato.  I added everything in here:  egg yolks, cornstarch, coconut oil, salt and pepper, plus a little cinnamon.  You can leave the cinnamon out if you don’t like it.
 
I let the mixture sit in the fridge for a while in the food processor bowl to firm up a bit before scooping it out.  I think this really helped, though it was still rather mushy.
 
Happily, we had panko (Japanese bread crumbs) in the house.  I mixed in a little melted coconut oil, plus salt and pepper.  Then, I just dropped in the sweet potato mixture by tablespoons-full.  Because they were so mushy, I tossed crumbs over them lightly with a fork to make sure they were completely coated before transferring to the baking pan.

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