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.
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.
Here they are, all lined, up, waiting to go in the oven.
I flipped them about halfway through baking to make sure both sides were brown and crispy. Et voila!
Magically Healthy Panko-Baked Sweet Potato Puffs
- 2 large sweet potatoes, scrubbed + washed
- 2 Tbsp melted coconut oil or margarine (can probably omit)
- 1/4 tsp ground cinnamon (omit if you prefer)
- salt & pepper to taste
- 2 egg yolks
- 2 tsp cornstarch
- 2 Tbsp sugar (omit if you prefer)
- 1 cup panko (Japanese) bread crumbs (might need a bit more)
- 1 Tbsp margarine or coconut oil, melted
- 1/4 tsp sea salt
- pepper to taste
- 1 tsp ground cinnamon (omit if you prefer)
- 2 tsp cornstarch
- Bake or boil sweet potatoes as you prefer. (If boiling, I find it easier to peel them first.)
- While sweet potato are cooking, prepare coating. Stir together all ingredients except margarine/oil. Then, add oil and mix in thoroughly so all crumbs are coated.
- Once sweet potatoes have cooled, peel (if necessary), and add to food processor. Add remaining ingredients and puree until mixture is uniform.
- Set in fridge to chill and preheat oven to 375 degrees F.
- Line a baking sheet with parchment.
- Scoop out heaping tablespoons of sweet potato mixture and drop into crumb mixture.
- Use a spoon to gently toss crumbs to coat.
- Transfer to baking sheet.
- Before baking, gently spritz the top with olive or canola oil to help them crisp up (optional).
- Bake for 20 minutes, then gently flip. Bake for 20 minutes more then serve immediately. For firmer puffs, bake an additional 10-15 minutes. Be careful not to overbake.
- To freeze and bake later, form into puffs, coat, then transfer to parchment-lined baking sheet and freeze. Once thoroughly frozen, place in freezer-safe bag or container to store for later. When ready to bake, place on an oiled baking sheet and bake for 30 minutes, flip, then bake for 25-30 minutes more or until they reach the desired doneness.
If you try these, let me know how they come out!