Ingredients
2 large sweet potatoes (about 12 ounces each), cut into 1-inch pieces1 tablespoon canola oil14 ounces fresh chorizo or bulk spicy pork sausage2 cups (8 ounces) queso fresco or shredded Mexican cheese blend1 large egg1/2 teaspoon smoked paprika1/4 teaspoon salt1/4 teaspoon pepper3/4 cup panko bread crumbsOil for deep-fat fryingPretzel sticks and fresh cilantro leaves
Preparation
Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl.
Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour.
Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels.
Decorate with pretzel sticks and cilantro.
