Sweet Potato Fingerlings Recipes

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.

Steps:

• In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.