These Sweet Potato Croquettes are the perfect little bite to serve at happy hour or as a light dinner with a simple salad such as my Salad of Butter Lettuce and Toasted Hemp Hearts. The croquettes are sweet, yet savory with a smooth and buttery interior and crunchy, salty exterior. Admittedly, these croquettes do take a little bit of prep work and are what my mother would call “futzy”, but one batch feeds a crowd, so they go a long way. Plus, these croquettes hold up well at room temperature, so put in the effort ahead of time because once plated and served, you can sit back and relax. They’ll do the rest.
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To start, wash, peel and cube two medium-sized sweet potatoes. Place potatoes in a pot of boiling, salted water and cook until soft. Drain the potatoes, reserving ¼ cup of potato water. Add the potatoes to a stand mixer or large bowl along with 1 tablespoon of fresh chives, 1 tablespoon of fresh parsley, 1 cup of shredded parmesan, 2 tablespoons of the reserved potato water and ¾ cup of kosher salt. Using the stand or hand mixer, mix the contents until smooth. Use an additional tablespoon or two of reserved potato water if necessary to achieve a smooth (but not runny) consistency. Set the potatoes aside.
Next, set up an assembly line of three medium-sized bowls. In the first bowl, add 1 cup of all-purpose flour, ½ tsp of garlic powder, ½ teaspoon of onion powder and ½ teaspoon of salt. Stir to combine. In the second bowl, whisk together two eggs and 1 tablespoon of cold water. In the third bowl, add two cups of panko, ½ cups of parmesan cheese and ½ teaspoon of salt. Stir to combine. Last, add two tablespoons of canola oil, each, to two rimmed baking sheets and preheat the oven to 400 deg F.
Working in batches, take one tablespoon of potato mixture and roll it into a ball. Next, roll the ball into the flour mixture, then the egg mixture and lastly, the panko mixture making sure to coat the croquette completely. If the croquette becomes misshapen while coating it, do not worry…just reshape it once it’s coated in panko. Place each croquette on an oiled baking sheet, spacing the out as you would cookies, and repeat until all of the potato mixture has been used.
Bake the croquettes at 400 deg F for 30 minutes, flipping them halfway through baking. You will know that the croquettes are ready when they are golden brown on all sides. I enjoy these croquettes on their own, but they are also great with a dipping sauce made from a combination of Dijon mustard and mayonnaise.
Sweet Potato Croquettes
Ingredients
- 2 medium to large orange sweet potatoes
- 1 tbsp minced fresh chive
- 1 tbsp chopped fresh parsley
- 1 cup shredded parmesan cheese
- ¾ tsp kosher salt
- reserved potato water
For the bread coating
- 1 cup all-purpose flour
- 1 tsp salt, divided
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 eggs
- 1 tbsp cold water
- 2 cups panko
- ½ cup shredded parmesan cheese
Instructions
- Wash, peel and cube sweet potatoes. Add to a bot of salted, boiling water and cook until soft. Drain potatoes, reserving ¼ cup of potato water.
- Add the hot potatoes to a stand mixer (or bowl if using a hand mixer) along with chives, parsley, parmesan cheese, 2-3 tablespoons of potato water and ¾ teaspoon of salt. Mix until smooth, then set aside.
- Set up an assembly line of three medium-sized bowls. In the first bowl, mix together the flour, garlic powder, onion powder and ½ teaspoon of salt. In the second bowl, whisk together the eggs and cold water. In the third bowl, combine the panko, ½ cup of parmesan cheese and ½ teaspoon of salt.
- Add two tablespoons of canola oil to each rimmed baking sheet and set aside. Preheat the oven to 400°F.
- Working in batches, take a tablespoon of potato mixture and roll it into a ball. Roll it in the flour mixture, then egg mixture and finally the panko, making sure the potato is completely coated. If the croquette becomes misshapen while coating it, simply reshape it once it has been coated in the panko mixture. Place each croquette on an oiled baking sheet and repeat until all of the potato mixture has been used.
- Bake the croquettes for 30 minutes, flipping them halfway through the cook time to ensure even browning. Serve with a nice salad or cold glass of sparkling wine and enjoy!
