Sweet potato pea puffs

Sweet potato  pea puffs

DelightfullySweetCINNAMON CHURRO Sweet Potato Puffs: Coated with sweet cinnamon sugar and made from upcycled sweet potatoes, our Cinnamon Churro Sweet Potato Puffs are the perfect blend of sweet and spice, for everyone nice. Perfect for everyday snacking or even as your favorite dessert topping, our Cinnamon Churro puffs are sure to bringa little extra sweetness to your life.without the guilt, of course.

Using a 1 14-inch scoop, drop mounds of potato mixture onto a lightly floured surface. Using lightly floured hands, roll each mound into a ball, and place on a parchment paper-lined baking sheet. Cover loosely with plastic wrap, and chill 1 hour.

Pour canola oil to a depth of 1 inch in a large Dutch oven. Heat over medium-high to 350F. Working in batches, fry potato balls, turning occasionally, until golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined rimmed baking sheet to drain. Garnish Potato Puffs with desired Topping. Transfer to a serving platter, and serve immediately.

If I had my act together, I would have posted these little puffs in time for you to make them for the Super Bowl. But I dont, and I didnt.so Im posting them now. Luckily for me, I just found out that February is, in fact, National Sweet Potato Month! How perfect for me, right? Ill share this recipe with you.and then at the bottom of this post Ill round up some of my favorite sweet potato recipes for you to check out if you need more sweet potatoes in your life. And trust me- you do

Pretty easy, right? Like I said in the recipe, you dont have to use cheddar cheese..I think pepperjack would be great as well. If you like spice, use serrano peppers instead of jalapenos, or a combination of the two.

2 cups mashed sweet potatoes4 tablespoons dark brown sugar, divided teaspoon salt¼ teaspoon ground cinnamon¼ teaspoon ground nutmeg4 tablespoons self-rising flour2 tablespoons cornstarch2 large eggs, beaten and divided2 tablespoons honey

Preheat oven to 350. In a bowl, combine sweet potatoes, 2 tablespoons sugar, salt, cinnamon, nutmeg, flour, and cornstarch. Fold in one beaten egg until well incorporated. Form tablespoon-size balls of the mixture and place on parchment-lined baking sheet. Brush each ball with the other beaten egg. Discard extra egg. Bake for 12 to 15 minutes or until lightly puffed. Drizzle puffs with honey, sprinkle with remaining sugar, and serve immediately.

Can we agree that all the recipes that hit social media the day after Thanksgiving with ideas on how to use up leftover turkey, green beans, cranberries and casseroles are a little bit silly? I mean if we are being completely honest . why do we need to repurpose broccoli cheese casserole? Det er perfekt.

That said, I make an exception for this recipe each year because mashed potatoes outlast all the other leftovers 100 of the time. Inevitably, they get tossed. This recipe turns would be waste into a delicious grab n go breakfast with just a dump, a mix and a plop.

What are leftover mashed potato puffs?

Theres no need to deep fry these Crispy Baked Potato Puffs to get a perfectly crispy golden brown exterior. Theyre light and soft inside too. Next time you have leftover mashed potatoes, why not whip up a batch?

Use a hand mixer to whip everything well so its nice and light and fluffy. If you have trouble rolling the potato into balls, drop a large spoonful into the coating mixture and roll around. That will help them roll into balls. Depending on the size you make, youll get around 12 16 Baked Potato Puffs. Mr. H asked me to make them smaller so there was a higher ratio of crunchy coating to potato filling. Ill leave that up to you.

My favourite way to enjoy Crispy Baked Potato Puffs is with salmon cakes. Or crab. I mean, hey, youve already got the Panko out already right? Might as well make it a double dip! Speaking of dipping, you could serve these with ketchup or all kinds of creamy sauces like sour cream and mayo with dill, sriracha mayo if you like some heat or just make up your own concoction!


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