Japanese Sweet Potato and Apple Korokke

Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake for 45-60 minutes, or until soft. Alternatively, boil the sweet potatoes until easily pierced with a fork.

While the sweet potatoes are baking or boiling, peel and dice the apples into small pieces.

Melt butter in a skillet over medium heat. Add diced apples and sugar, and cook for 5-7 minutes, or until the apples are softened and slightly caramelized. Remove from heat and set aside.

Once the sweet potatoes are cool enough to handle, peel them and mash them in a large bowl. Add the cooked apples, salt, and mix well.

Divide the mixture into 8 equal portions. Shape each portion into a small oval or patty.

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs.

Dredge each patty in flour, then dip in egg, and finally coat thoroughly with panko bread crumbs. Place the breaded korokke on a baking sheet lined with parchment paper.

Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).

Carefully lower the korokke into the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the fried korokke with a slotted spoon and place them on a wire rack to drain excess oil.

Serve the Japanese Sweet Potato and Apple Korokke immediately with tonkatsu sauce for dipping.