Sweet Potato Croquettes

Ingredients

2 medium sweet potatoes cut into 1-inch chunks

2 tbsp. melted butter

4 medium leaves sage, finely chopped

1 large egg

1 qt  vegetable oil

Finely grated parmesan and lemon peel, for serving

Method

1. In large saucepan of salted water, heat sweet potatoes to boiling on high. Reduce heat to maintain simmer; cook for 10 minutes or until tender. Drain well. With potato masher, mash sweet potatoes, with butter, sage, 1 cup panko and 1/2 teaspoon each salt and pepper. Cool slightly; mash in egg. Refrigerate, uncovered, until cold and stiff, at least 5 hours.
2. Line large cookie sheet with parchment or waxed paper. By 2-tablespoon portions, scoop sweet potato mixture; shape into ovals and roll in remaining 2 cups panko, pressing to adhere. Arrange on lined cookie sheet. Freeze until stiff or up to 5 days.
3. In wide-bottomed 5-to-6-quart saucepot, heat oil on medium-high until it reaches 325 degrees F on deep-fry thermometer. Fry 3 to 4 minutes or until golden brown, turning occasionally. Sprinkle with pinch salt. Repeat with remaining croquettes. To serve, sprinkle with Parmesan and lemon peel.