Sweet Potato Fritters Recipe

Ingredients:

• 2 sweet potatoes, 14-16 ounces each
• 2 green onions, thinly sliced
• 2 Tbsp unsalted butter or Metropolitan Market Coconut Oil, melted
• 1 - 2 Tbsp Thai red curry paste
• 1 tsp salt, more to taste
• 2 eggs
• 1 1/2 to 2 cups plain panko crumbs
• 1/4 to 1/2 cup vegetable oil or Metropolitan Market Coconut Oil
• Sriracha Aioli:
• 3/4 cup mayonnaise
• 4 tsp Sriracha, more to taste
• 1 small clove garlic, minced or pressed (optional)

Directions:

1. Adjust oven rack to middle position. Preheat oven to 350°F.
2. Prick potatoes a couple of times with a fork. Set a heat-proof rack securely on a baking sheet; place potatoes on rack. Transfer to oven and bake for 1 hour or until potatoes are soft when pierced with a sharp knife. Remove from oven and cool for 30-45 minutes.
3. While potatoes cool, combine aioli ingredients in a small bowl and stir to blend. Cover and chill until serving time.
4. Peel cooled potatoes and place in a bowl. Mash with a fork or potato masher. Stir in green onion, melted butter, 1 Tbsp chili paste, and 1 tsp salt. Taste and add more chili paste and salt, if needed. If mixture is very soft, cover and chill for 30 minutes to an hour to make it easier to form into patties.
5. To make fritters, line a baking sheet with parchment paper. Break eggs into a small bowl and whisk to blend. Place panko on a plate. Form 1/4-cup portions of sweet potato mixture into balls. Dip each ball in beaten egg and roll in panko crumbs. Place each ball on lined baking sheet and flatten to a disk, about 2 1/2 inches in diameter.  
6. Heat 1/4 cup vegetable oil or coconut oil in a large nonstick skillet over medium heat. Add half of fritters and cook until hot and browned on both sides, 2-3 minutes per side. Transfer to a warm platter. Add more oil as needed and cook remaining fritters. Serve warm with Sriracha Aioli.