Ingredients

The following ingredients have 4 Servings
  • 1 large (about 1 1/4 pounds) sweet potato
  • 1 tablespoon extra-virgin olive oil (plus more for frying)
  • 1/4 cup (1 oz) finely diced red or yellow onion
  • 1 clove garlic (minced)
  • 3/4 teaspoon Italian seasoning
  • 1 cup panko bread crumbs (divided)
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 large egg (beaten)
  • 1/3 cup crème fraîche or sour cream (for serving)
  • Finely sliced fresh chives (for garnish)

Instruction

  • Pierce the sweet potato multiple times on all sides with a fork, then place on a microwave-safe plate and lightly tent with a damp paper towel. Microwave on high for 4 minutes, rotate, and continue to cook in 2-minute increments until it is soft, 8 to 10 minutes total. The exact cooking time will depend on your microwave’s wattage. Let cool, then peel the sweet potato, place the flesh in a bowl, and use a fork to mash it.
  • In a small saucepan or skillet over medium-low heat, warm the olive oil. Add the onions and sauté until softened, about 4 minutes. Add the garlic and Italian seasoning and continue to sauté until the onions are translucent, 2 to 3 minutes more.
  • Add the onion mixture to the bowl with the mashed sweet potato and mix in 1/4 cup of the bread crumbs and the cheese. Season with the salt and pepper, mix to combine.
  • Using an ice cream scoop, scoop a ball of the mixture, then use your hands to press it into a patty, about 1/2 inch (12 mm) thick and 3 inches (8 cm) in diameter. Repeat with the remaining mixture to make 6 patties.
  • Set up a breading station, putting the flour, egg, and remaining 3/4 cup of bread crumbs in three separate shallow bowls. Lightly dredge the patties in the flour, dip into the egg, and then into the bread crumbs.
  • Heat 1/4 inch (6 mm) of olive oil in a large nonstick skillet over medium heat. Fry the sweet potato patties until golden brown, 3 to 5 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Serve with a dollop of crème fraîche or sour cream and a sprinkling of chives.