Pierce your sweet potato several times and microwave on high until tender. Mine took about 8 minutes. When cool enough to handle scoop out 1 cup and mash it. Reserve any remainder for another use.

Add flour, rosemary and butter. Combine to make a soft dough.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Using a teaspoon scoop out a teaspoon full and form it into a ball in your hands. Pat down slightly to make a round patty. Place on the baking sheet so they are not touching.

Make a slight indentation in the center of the patty to create a bit of a hollow to help hold your eventual topping.

Bake for 12 - 15 minutes.

When cool top with Creamy Sherried Onion topping. You can serve the warm or room temperature.