On snow day #3, a survey of the pantry uncovered the following ingredients
I decided to save the acorn squash for another day and whip up some Sweet Potato Panko Patties. Here's how I did it:
Sweet Potato Panko Patties
1 large sweet potato (makes about 4 cups of shreds)
1 onion (I used about half of a large white onion)
1 c panko bread crumbs
Using a vegetable peeler, remove the skin of the sweet potato and shred. Place shreds into a bowl and toss with freshly ground salt & pepper. Dice onion and mix in with the sweet potato shreds. Crack 2 eggs and scramble. Add to the sweet potato & onion mixture. Add 1 c panko breadcrumbs to the mixture. Combine.
Heat frying pan with safflower or other high heat oil to medium high. (Depending on your oven... you want it hot enough to immediately start bubbling and browning the patties... but if the first one burns, turn it down a notch.)
In another bowl, add dry panko breadcrumbs. Form patties with the shredded mixture and cover them in panko breadcrumbs on the outside.
Drop hand-formed patties into the oil.
As the edges turn brown flip them over. Remove from heat and set aside on a paper towel covered plate. They are ready to eat as the cool, but also re-heat well in a toaster oven if you have any leftover. (My batch made about 18 total)
Serving suggestion: These are great as a snack or appetizer. You could pair with a sour cream on the side to dip. Mine are going on the side of some baby-back ribs. Enjoy!