SWEET POTATO FINGERLING'S

Sweet Potato Fingerling's image

Provided by Pat Duran

Time 35m

Number Of Ingredients 27

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POTATO PREP:
4 medium produce sweet potatoes, microwave
1 tsp salt
1 pinch black pepper
1 Tbsp instant potato flakes, dry-more or less depends on moisture of sweet potatoes
1 Tbsp brown sugar, lightly packed
1/4 tsp ground cinnamon
1 lb precooked bacon slices,(or panko crumbs or both)
1 to 2 qt coconut oil or canola oil
SAUCES:
PINEAPPLE:
8 oz crushed pineapple,undrained
1/2 c granulated sugar
1/4 c orange marmalade
1/2 c sweet and sour sauce
CRANBERRY:
1 1/2 tsp cornstarch
2 tsp brown sugar
1/4 c orange juice
1 dash(es) cinnamon
8 oz cranberry sauce,jelly type
BROWN SUGAR:
2 Tbsp butter
1 1/2 Tbsp corn starch
1/2 c light brown sugar
1 c pineapple juice
1 tsp vanilla

Steps:

1. Potato Prep: Bake the potatoes in the microwave for about 6 minutes or until fork tender. Cool and peel; place in a medium bowl and mash with the brown sugar, cinnamon,salt and pepper and potato flakes and gently stir to combine. Shape into nuggets about 1 inch wide and 1 1/2 inch long.Wrap a piece of bacon around each finger tot.Secure with toothpick if needed in each end.(if mixture too thin add a bit more potato flakes). --- Note: If you do not want to use bacon you can roll the fingerling's in panko crumbs only.
2. Place oil in skillet and heat to 350^. Add a few fingerling's at a time to the hot oil and fry for 1 minute until golden brown and crisp, about 4 minutes more. Transfer to paper towel- lined cookie sheet to drain- keep warm in 200^ oven.Serve warm with your choice of sauce... --- Note: gently move and turn fingerling's in oil to brown on all sides.
3. Pineapple Sauce: Combine all ingredients in a saucepan for 20-25 minutes, stirring until it starts to thicken. Remove from heat and cool slightly. --- Cranberry: Combine all ingredients and mash up cranberry jelly and add it to the pan. Bring to a boil over medium high heat for 2 minutes or until thickened. --- Brown Sugar: Combine cornstarch and whisk until smooth. Stir in brown sugar. Cook over medium heat, stirring for 4 minutes. Remove from heat and stir in pineapple juice. Return to heat and boil until thick and smooth. Add vanilla and stir until blended.