|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 3g||11%|
|Total Sugars 23g|
|Vitamin C 10mg||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sweet potato croquettes are a fun and tasty twist on a classic potato croquette. Deep-fried until crispy, these breaded dumplings are easy to make at home. The croquettes make an excellent snack, and they can be served as an appetizer or side dish to any meal.
Croquettes are a popular food throughout the world. They're made with a countless array of fillings that are most often savory, and mashed potatoes are a common binder. The chilled filling is traditionally shaped into small oblong rolls, though some people enjoy them as balls or flat disks; the size is usually about two bites per croquette. The croquettes are then dipped in egg and breadcrumbs and deep-fried to golden perfection. This croquette recipe combines mashed sweet potatoes with butter and brown sugar to create sweet-savory bites that everyone will enjoy.
While croquettes are not difficult to make, a few tips will certainly help. To prevent the croquettes from falling apart or exploding in the oil, ensure that the filling is chilled and stays that way while you shape and bread the croquettes. You'll also want to choose a good deep-frying oil (peanut oil is an excellent option) that can handle high heat and wait until it reaches the recipe's recommended temperature. A thermometer is useful, and working in batches will help maintain the proper temperature.
Enjoy the sweet potato croquettes on their own or try them with different dipping sauces. Garlic aioli is a favorite for all styles of croquettes, and these could be really interesting with a Sriracha mayo or a creamy maple mustard sauce.
"These sweet potato croquettes are a real crowd-pleaser. They’re sweet and savory, have the perfect crispy exterior, and come together quickly. For the most pleasant frying experience, don’t be afraid to really chill down the croquettes between each step." —Kayla Hoang
2 cups mashed sweet potatoes, from 4 medium sweet potatoes
2 tablespoons unsalted butter, melted
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons brown sugar, packed
1 cup plain fine dry breadcrumbs
1 large egg, slightly beaten
1 tablespoon water
Vegetable oil, for deep-frying
Gather the ingredients.
Combine the mashed sweet potatoes, butter, salt, pepper, and brown sugar in a mixing bowl. Beat until smooth and well blended. Chill thoroughly, at least 1 hour.
Shape the chilled mixture into round or oblong croquettes, using 2 heaping tablespoons of the sweet potato mixture per croquette. The colder the mixture is the easier they will be to shape.
In a bowl, mix the slightly beaten egg with the water.
Put the fine breadcrumbs in another bowl.
Dip sweet potato croquettes into breadcrumbs, then into the beaten egg mixture, then in the breadcrumbs again.
In a large, heavy pot such as a Dutch oven, heat 2 inches vegetable oil to 365 F.
Fry the croquettes in batches until golden brown, about 3 minutes. Drain well on paper towels.
Serve and enjoy.
- When frying, make sure to monitor the temperature of the oil frequently and keep it as close to 365 F as possible. Avoid adding too many croquettes at a time, as this will cause the temperature of the oil to drop. Allow the oil to come back up to temperature after frying each batch of croquettes.
- Try adding spices to vary the flavor. Omit the sugar and add up to 1 tablespoon curry powder, chili powder, baharat, or ras el hanout for a more savory flavor profile. Add up to 1 teaspoon cinnamon, cardamom, or pumpkin pie spice for a sweeter profile. Stir in up to 1/2 teaspoon cayenne pepper for a spicy kick.
- Add up to 1 cup (4 ounces) shredded sharp Cheddar cheese to the croquette mixture.
How to Store or Freeze
- Croquettes are best the day they're made, but if you have leftovers they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350 F oven, toaster oven, or air fryer until heated through.
- The croquettes can be frozen before frying. Shape them (do not coat with breading yet) and place them on a baking sheet lined with parchment paper. Freeze until solid, about 1 hour, then transfer to a zip-top freezer bag or container and keep frozen up to 3 months. When ready to cook the croquettes, bread them as directed. Heat the oil to 335 F instead of 365 F and fry them until heated through, about 5 minutes.
The sweet potatoes can be mashed up to 3 days ahead of time.