'1/2 pound sweet potato'
'3 soup spoons of butter or margarine'
'2 eggs'
'1/3 cup all-purpose flour'
'to taste salt and black pepper'
'1 cup breadcrumbs'
'1/2 pound sweet potato'
'3 soup spoons of butter or margarine'
'2 eggs'
'1/3 cup all-purpose flour'
'to taste salt and black pepper'
'1 cup breadcrumbs'
'Boil the sweet potatoes in water and salt until they are tender, then drain and pass through a ricer.'
'Squeeze out as much liquid as possible from the cooked sweet potatoes.'
'Combine the butter, egg yolks, salt, and black pepper.'
'Mix well and shape into small croquettes, coating them in all-purpose flour.'
'Beat the egg whites until stiff, coat the croquettes with the beaten egg whites first, then roll them in breadcrumbs.'
'Perform this operation carefully, as the dough is delicate.'
'Heat about 1/2 inch of oil in a frying pan and fry the croquettes until they are well browned.'
'Drain on paper towels and serve hot
Serves 4.'
