6 medium Japanese sweet potatoes, peeled and sliced
1 1/2 cups butter
3 tablespoons sesame seeds
2 (10.75 ounce) cans condensed chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound bacon, sliced
Slice the sweet potatoes and scrub with a sharp knife. Put the cut side up, palm side down, in a large bowl. Mix together butter, sesame seeds, chicken broth, chicken soup, bacon and sweet potato. Shape into 20-pound patties.
Heat heat to medium-high. Fry patties about 2 minutes on each side, adding bacon as needed. Fry patties about 5 minutes on each side, adding bacon while still golden brown.