Get the kids involved on this one. They’ll love whipping (and mashing) these savory sweet potatoes into shape. This recipe is from Family Fun magazine.

‍HERE'S WHAT YOU'LL NEED:

‍Dipping sauce:

• ½ cup plain Greek yogurt
• 2 Tbsp orange juice
• 1 Tbsp honey

Patties:

• 2 large sweet potatoes (about 1 ½ pounds)
• 1 ½ Tbsp butter, softened
• 1 ¼ cups panko bread crumbs
• 3 green onions, white and light green parts finely chopped
• ½ cup toasted pecan halves, finely chopped (see toasting instructions)
• 3 Tbsp finely chopped fresh parsley
• ½ tsp salt
• ¼ tsp pepper
• Vegetable oil, for frying
  ‍

HOW TO MAKE IT:

In a small bowl, stir together all the ingredients for the dipping sauce.  Cover and refrigerate the sauce until serving time.  Peel the potatoes and chop them into large chunks.  Place them in a large saucepan and cover them with cold water.  Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 25 minutes.  Drain them in a colander and let any excess water evaporate, about 5 minutes.  Transfer the potatoes to a medium bowl and mash them until they’re smooth. Add the remaining ingredients to the bowl and mix until well blended.Shape the mixture into patties (about 2 Tbsp for each, yielding 16).  Line a baking sheet with paper towels.

Coat the bottom of a large skillet with oil and warm it over medium-high heat.  Fry the patties in batches until well browned, about 3 minutes per side, adding more oil as needed.  Transfer the patties to the prepared sheet.  Keep the patties in a 200° F oven until all are done.  Serve the patties warm with the dipping sauce.  

Toasting the pecans:  Spread the nuts on a baking sheet and bake them at 350° F until lightly browned and fragrant, about 10 minutes.  You can also toast the pecans on the stove top, although the browning may be less uniform.  Place the nuts in a heavy skillet over medium heat and stir them constantly until they’re toasted.