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Ingredients
- 3 x sweet potato
- 1 sprg rosemary, minced
- Â Â salt
- Â Â pepper
- 3 whl egg
- 1Â 1/2 c. homo lowfat milk
- 1 c. wild rice flour
- 1Â 1/2 c. breadcrumbs
- Â Â vegetable oil, for frying
- 8 x pine nuts
Directions
- Peel the sweet potatoes and cut them into rough chunks. Cook them in pot of salted, boiling water, for about 10 min. When soft, drain the potatoes and puree them by pressing them through a tamis (or possibly fine sieve). Season to taste with salt, pepper and rosemary.
- Put the sweet potato puree in the oven in an oven proof dish for 5 min to allow the excess moisture to evaporate. Remove the potatoes from the oven and allow them to cold completely. It is better to do this recipe one day in advance so which you can let the potatoes rest in the refrigerator overnight.
- Take the potatoes out of the refrigerator and form into 8 pear shaped potatoes of about 2 inches high. Put the Large eggs and lowfat milk in one bowl. Mix them together. In another put the flour and put the breadcrumbs in a third.
- Take one pear-shaped potato and coat it with flour. Then dredge it with the egg mix and coat with the breadcrumbs. Fry in 350-degree oil till the potato becomes light brown in colour, about 2 min. Remove the potato pear from the oil and drain it on paper towels. Repeat the process with the remainder. Season the sweet potato pears with salt and pepper while still hot. Add in one pine nut on top of each pear-shaped potato and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 51 | 19% |
| Total Fat 5.77g | 7% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 382mg | 16% |
| Potassium 370mg | 11% |
| Total Carbs 44.09g | 12% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.71g | 4% |
| Protein 10.74g | 17% |
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