These Sweet Potato Croquettes are a deliciously golden, crispy snack with a creamy ricotta and herb filling.
Naturally high in fiber and plant-based protein, they provide a nutritious boost while being low in saturated fat.
Quick to prepare and perfect for meal prep, they make a satisfying, wholesome option for everyday vegetarian meals or entertaining.
Sweet Potato Croquettes
Equipment
- 1-Baking tray
- Mixing Bowls (2-3)
- Whisk
- Spoon or spatula
- Oven
- Freezer-safe tray (optional for chilling)
Ingredients
For the Croquettes:
- 3 large sweet potatoes steamed until tender
- ½ clove garlic finely grated
- 1 cup 250 g panko breadcrumbs, divided
- 2 egg whites lightly whisked
- 2 tablespoons parmesan cheese finely grated (optional)
- Sea salt and black pepper to taste
- Olive oil spray for baking
For the Filling:
- ½ cup 120 g fresh ricotta cheese, thoroughly drained
- 1 tablespoon fresh basil and mint finely chopped
- Juice of ½ lime a light squeeze
- Zest of ½ lime
- 2 roasted red bell peppers finely diced (optional)
- Sea salt and black pepper to taste
Instructions
- Preheat and Prepare the Oven: Begin by setting your oven to 200°C (400°F) to ensure it’s fully preheated when your croquettes are ready to bake. Lightly spray a baking tray with olive oil or line it with parchment paper. This will prevent the croquettes from sticking while creating a crispy golden exterior.
- Mash the Sweet Potatoes: Take your steamed sweet potatoes and place them in a large mixing bowl. Using a fork or potato masher, mash them until smooth and creamy. Make sure there are no large lumps, as a uniform texture will help the croquettes hold their shape.
- Season the Base Mixture: Grate half a garlic clove directly into the mashed sweet potatoes. Add one-third of the panko breadcrumbs and season generously with sea salt and freshly cracked black pepper. Mix thoroughly until all ingredients are evenly incorporated. This forms the flavorful base that will surround the creamy filling.
- Prepare the Ricotta Filling: In a separate bowl, combine the well-drained ricotta with finely chopped fresh basil and mint. Add a squeeze of lime juice and the zest of half a lime for a bright, fresh flavor. If desired, fold in finely chopped roasted bell peppers to add sweetness and depth. Season the mixture with sea salt and black pepper to taste. Mix gently until smooth and evenly combined.
- Shape the Croquette Base: Take a heaping tablespoon of the sweet potato mixture and roll it lightly into a ball between your palms. Flatten it slightly to create a small disc, which will make it easier to encase the filling. Repeat this process for the number of croquettes you plan to make.
- Fill the Croquettes: Spoon about a teaspoon of the prepared ricotta filling onto the center of each sweet potato disc. Carefully fold the sweet potato around the filling, pinching the edges together to completely seal it. Then, gently roll it between your palms to form a neat oval or ball shape. The goal is to have a smooth exterior with no gaps where the filling might escape.
- Chill for Stability: Place the shaped croquettes on a tray and freeze or chill them for at least 10 minutes. This step is important because it firms up the croquettes, making them easier to coat and ensuring they hold their shape during baking.
- Prepare the Coating Station: Set up three shallow bowls one with the whisked egg whites, one with the remaining panko breadcrumbs, and one for any extra seasonings if desired. This “assembly line” approach ensures each croquette is evenly coated without any mess.
- Coat the Croquettes: Remove the chilled croquettes from the freezer. Dip each one first into the whisked egg whites, ensuring it’s fully covered. Then roll it in the panko breadcrumbs, pressing gently so the crumbs adhere evenly. Place the coated croquettes on the prepared baking tray, leaving a small space between each to allow air circulation for crispiness.
- Bake Until Golden: Place the tray in the preheated oven and bake for approximately 15 minutes. Halfway through, you can gently rotate the tray to ensure even browning. Bake until the croquettes are golden brown, crisp on the outside, and the filling is heated through.
- Serve Warm or Room Temperature: Once baked, remove the croquettes from the oven and let them cool slightly for a few minutes. Serve them immediately while warm and crispy, or allow them to reach room temperature if serving later. They make a perfect finger food, appetizer, or side dish for any meal.
Notes
- Use fully steamed sweet potatoes for smooth texture; undercooked potatoes may make shaping difficult.
- Well-drained ricotta is essential to prevent a watery filling that could leak during baking.
- Freezing or chilling the shaped croquettes before coating ensures they hold their shape and crisp up nicely.
- Panko breadcrumbs give extra crunch; regular breadcrumbs can be used but may yield a softer exterior.
- The recipe is easily doubled or halved, making it perfect for meal prep or entertaining.
- Optional additions like roasted bell peppers, fresh herbs, or parmesan allow for flavor customization.
Chef’s Secrets: Expert Tips And Techniques
For perfectly golden, crispy Sweet Potato Croquettes, timing and texture are everything.
Always ensure the sweet potatoes are fully steamed and mashed smoothly, as this creates a cohesive base that’s easy to shape.
When preparing the ricotta filling, remove excess moisture by draining or lightly patting the cheese with paper towels.
Chilling the croquettes before coating not only makes them easier to handle but also prevents them from falling apart while baking.
For maximum crispiness, spray or brush the baking tray with olive oil instead of pouring, and rotate the tray halfway through cooking for even browning.
Finally, experimenting with fresh herbs, citrus zest, or roasted vegetables in the filling adds layers of flavor, making each batch unique and memorable.
Serving Suggestions: Creative Ways To Enjoy
Sweet Potato Croquettes are versatile and can be served in multiple ways.
They’re ideal as a finger food for parties or as a side dish alongside a fresh salad or roasted vegetables for a light dinner.
Pairing them with a tangy yogurt dip, homemade aioli, or a simple tomato chutney enhances their flavor.
For a heartier meal, serve alongside a bowl of lentil soup or a green grain salad.
They can be served warm right out of the oven or at room temperature, making them a convenient option for gatherings or meal prep.
Storage Tips: Keep Croquettes Fresh Longer
To store leftover croquettes, allow them to cool completely to room temperature.
Place them in an airtight container and refrigerate for up to 3 days.
To reheat, bake them in a preheated oven at 180°C (350°F) for 5–7 minutes to restore crispiness.
For longer storage, freeze uncooked or pre-baked croquettes on a tray for 1–2 hours until firm, then transfer to a freezer-safe container.
They can be stored frozen for up to 2 months.
Bake directly from frozen, adding a few extra minutes to ensure they are fully heated and golden.
Frequently Asked Questions
1. Can I make these croquettes ahead of time?
Yes! You can prepare and shape the croquettes a day in advance. Keep them chilled in the refrigerator until ready to coat and bake. For longer storage, freeze after shaping and bake straight from frozen.
2. Can I use regular cheese instead of ricotta?
While ricotta provides a creamy, mild filling, you can experiment with cottage cheese or soft cream cheese. Drain excess moisture to prevent the filling from becoming runny.
3. Can I fry them instead of baking?
Absolutely. Frying in a shallow pan with olive oil or vegetable oil will produce a crispier exterior. Be careful to maintain medium heat to avoid burning while ensuring the filling warms through.
4. Are these croquettes gluten-free?
Panko breadcrumbs contain gluten, but you can substitute with gluten-free breadcrumbs or crushed nuts for a similar texture. Make sure all other ingredients, like parmesan or panko alternatives, are gluten-free if needed.
5. Can I add other vegetables or flavors?
Yes, the recipe is versatile. Finely grated carrots, zucchini, or sweet roasted corn can be incorporated into the filling or base.
Herbs like thyme, parsley, or chives work well, and a hint of smoked paprika or chili adds depth of flavor.
