Stuffed Sweet Potatoes
Versatile sweet potatoes, you've done it again. Make your crispy, cheesy coated mashed sweet potatoes sweet with cinnamon or spicy with chili powder.
Make This Recipe
- 3 Eggland's Best Eggs (large)
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 2-1/2 lb. sweet potatoes (about 5), cooked, peeled and mashed
- 3 cups fresh bread crumbs, divided
- 1 cup KRAFT Shredded Mozzarella Cheese
- ¼ tsp. CALUMET Baking Powder
- 3 cups oil
Beat eggs, salt and cinnamon in shallow bowl with whisk until well blended.
Mix potatoes, 1 cup bread crumbs, cheese and baking powder until well blended. Shape into 24 (1-1/2-inch) balls. Dip in egg mixture, then roll in remaining bread crumbs until evenly coated.
Heat oil in large saucepan on medium-high heat. Carefully add potato balls, in batches; cook 3 min. or until golden brown. Remove to paper towels; drain. Serve warm.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||1 g|
|Dietary Fiber||1 g|