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Preheat oven to 400°F. Place sweet potatoes and cauliflower in separate shallow baking pans. Drizzle with the olive oil and season generously with salt and pepper. Roast, uncovered, for 30 minutes or until browned and just tender, stirring halfway through. Let stand 10 minutes.
In a food processor, combine onion and garlic; pulse until finely chopped. Transfer to a very large bowl. Add cauliflower to processor and pulse until chopped; transfer to the bowl with onion. Process sweet potatoes, half at a time, in food processor until coarsely mashed. Add to bowl with cauliflower.
Add sage, rosemary, salt, pepper and cayenne to bowl with potato mixture. Stir to combine. Add egg and flour and stir to combine. Cover and refrigerate potato mixture for 2 hours or up to 2 days.
Add 1 inch of oil to a large skillet; heat over medium heat for 10 minutes or until 350°F. Place panko in a shallow dish. Using a 1/3-cup measure, shape the sweet potato mixture into 16 balls and roll in panko to coat. Add to oil in skillet, 5 or 6 at a time, and cook for 6 to 8 minutes or until browned and heated through (160°F), turning to brown evenly. Transfer to a paper towel-lined tray to drain. Serve warm.