Directions

1. 1

   Wash the sweet potatoes under cool running water and scrub gently with a vegetable brush to remove any dirt. Pat dry with a clean kitchen towel.

2. 2

   Pierce each sweet potato several times with a fork to allow steam to escape. Place them on a microwave-safe plate and microwave on high for 8–10 minutes, turning halfway through, until completely soft when pierced with a fork.

3. 3

   Allow the cooked sweet potatoes to cool until they are safe to handle, about 5 minutes. Once cooled, peel away the skin using your fingers or a small knife—the skin should slip off easily.

4. 4

   Place the peeled sweet potatoes in a medium bowl. Mash thoroughly with a fork until the mixture is smooth and creamy with no large lumps remaining.

5. 5

   Place the crushed breadcrumbs in a small shallow bowl or plate. This will make it easier to coat the patties.

6. 6

   Shape the mashed sweet potato into 6 equal patties, each about ½ inch thick. Gently flatten each one with your hands.

7. 7

   Roll each patty in the crushed breadcrumbs, coating all sides evenly. Press gently so the crumbs adhere to the surface. Place the coated patties on a clean plate.

8. 8

   Heat the vegetable oil in a medium skillet over medium heat. Once the oil is hot and shimmers, carefully place the patties in the pan, working in batches if needed to avoid crowding.

9. 9

   Fry each patty for 3–4 minutes until the bottom is golden brown and crispy. Carefully flip and fry the other side for another 3–4 minutes until evenly browned.

10. 10

    Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve warm.