Sweet Potato Croquettes
2016-12-31 10:00:00
Yields 24
Prep Time
2 hr 35 min
Cook Time
25 min
Total Time
3 hr
Ingredients
- 2 large sweet potatoes
- 2 tbsp. melted butter
- 2 tablespoons butter, melted
- 4 sage leaves, finely chopped
- 3 cups panko bread crumbs
- 1 egg
- 1/4 cup canola oil
- 1 lemon, juice
- 1/4 cup parmesan, grated
Instructions
- Peel and cut the sweet potatoes into 1-2 inch chunks. Transfer to a large pot and fill with cold water until 1 inch above potatoes. Bring to a boil and reduce to a simmer. Cover and cook until tender, 10-12 minutes.
- Drain well and place in large bowl with butter, sage, 1 cup panko bread crumbs, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mash until combined. Wait until cooled and add in egg. Return to fridge until cooled, 3 hours.
- Line two large baking sheets with foil and spray with pam. Scoop 2-tablespoon portions of potato mixture and shaper with hands into mini logs. Fill a bowl with remaining 2 cups panko and roll each log in bread crumbs. Arrange on a baking sheet and return to fridge to chill, 30 minutes.
- In a large pan, heat oil on medium-high heat. Working in batches, drop croquettes in pan and fry, 4 minutes a side or until browned. Transfer to paper-towel lined plate to drain excess oil. While still hot, sprinkle with salt, squirt of lemon juice and parmesan.
Notes
- These are great served warm or at room temp.
Adapted from Good Housekeeping
Adapted from Good Housekeeping
SALT & PREPPY https://www.saltandpreppy.com/
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