We are using some of the reserved sweet potato flesh from the stuffed potatoes. If you have not yet, or do not plan to make this recipe, you can use the cooked flesh of any winter squash, or canned pumpkin. The water content may vary given this flexibility. If the mixture looks wet, add another sprinkle of panko. I use one egg to help them hold in a bun, but have made them without and they still hold, just slightly more delicate, so works either way!

These very easily go between a bun, or on top of a salad. Adjust your grocery list for serving preference. Add a melty cheese or other condiments as you wish.