Sweet Potato Croquettes

Name: Sweet Potato Croquettes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 3 large sweet potatoes; ½ garlic clove; 250 gr/ 1 cup panko breadcrumbs; 2 eggs white; Sea salt and black pepper; Olive oil spray; 2 tablespoon Parmesan Cheese; 120 gr/ ½ cup fresh ricotta; 1 tablespoon fresh basil and mint; a squeeze of fresh lime juice; Zest of ½ lime; 2 Roasted Bell Peppers; Sea salt and black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6
Course
Side Dish, Main Course
Cuisine
Vegetarian

Sweet Potato Croquettes

Yvonne Simmons

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These Easy Sweet Potato Croquettes have a cheesy refreshing ricotta filling and make a great vegetarian finger food for entertaining. Ready in less than 30 min, they're just the perfect way to use up any leftover sweet potatoes!

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Ingredients

Servings

3 large sweet potatoes steamed
½ garlic clove grated
250 gr/ 1 cup panko breadcrumbs
2 eggs white
Sea salt and black pepper
Olive oil spray for baking
2 tablespoon Parmesan Cheese grated (optional)

For the filling:

120 gr/ ½ cup fresh ricotta well drained
1 tablespoon fresh basil and mint finely chopped
a squeeze of fresh lime juice
Zest of ½ lime
2 Roasted Bell Peppers finely chopped (optional)
Sea salt and black pepper

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Instructions

Preheat oven to 200C/400F and lightly spray with oil a baking tray.
In a bowl, mix together your leftover mashed sweet potatoes ⅓ of panko breadcrumbs and grated garlic. Season well with salt and pepper and mix until combined.
In another bowl mix together the ricotta with fresh herbs, lime juice and zest. Add finely chopped roasted bell pepper and season well with salt and pepper to taste.
Whisk the white eggs in one bowl and place the remaining panko breadcrumbs in another bowl.
Take 1 heaping tablespoon of mashed sweet potatoes, shape into a slightly flattened ball and add into the center a teaspoon of ricotta mixture. Close and shape it into a croquette. Repeat the process with remaining ingredients.
Place your croquettes into a tray and freeze for 10 mins, or until hard enough to handle.
Dive your croquettes into the whisked eggs then coat on all sides with panko breadcrumbs. Place on the greased baking sheet. Repeat the process for each croquette.
Bake for about 15 mins or until the tops are crispy and golden brown and the center is hot.
Serve them straight away from the oven or at room temperature.