Boil sweet potatoes in water with 1 teaspoon salt. Drain and mash while they're hot.
Combine with sugar and yogurt. If you strain the potatoes here you'll get a smoother result. If you like it lumpy, don't strain. Form into bite-sized balls.
Coat with melted butter and coat with panko prepped in Step 1.
Bake for 5 to 10 minutes in a 140 to 160℃ preheated oven. While baking, roll it over to prevent from burning.
Plain yogurt and kintoki sweet potato.
Story Behind this Recipe
I became obsessed with the sweet potato croquettes with cream cheese that I ate at a restaurant. I wanted to eat more, but I was afraid that all the oil, cheese, and sweet potato will make me fat!! That's why I decided to make a non-fried version and used yogurt instead of cream cheese.
It becomes fluffy and sweet if you coat the boiled potatoes with breadcrumbs. The sour taste of yogurt is just like cream cheese. Adjust the sugar depending on the sweetness of potatoes, or your own preference. These are also tasty when they're deep-fried! You could substitute beaten eggs for the butter.