Sweet Potato Croquettes
Crispy on the outside, creamy on the inside, these Sweet Potato Croquettes feature a flavorful ricotta and herb filling. High in fiber and plant-based protein, they’re quick to make and perfect for snacks, appetizers, or light meals. Oven-baked for a healthier twist, they’re ideal for everyday cooking or entertaining guests.
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.
