Michael came up with this delicious idea and we tweaked it to perfect it together.
Mash the cooked sweet potatoes in a bowl with a fork. Mix with curry, onion powder and chili powder. (Michael used crushed red pepper flakes; I opted for a smokier flavor). Place the breadcrumbs (or grits) in a shallow bowl or plate. Heat olive oil in a pan; form sweet potato mixture into small balls then dredge, lightly in breadcrumbs. Cook for a couple of minutes on both sides until crispy, then place on your plate. Deglaze the pan with lemon juice and honey, then pour over the top of your sweet potatoes.
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