Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
Special equipment needed:
- Large pot
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. Boil the sweet potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash the sweet potatoes.
2. In a mixing bowl, combine the mashed sweet potatoes, breadcrumbs, Parmesan cheese, parsley, salt, black pepper, and garlic powder. Mix well.
3. Form the mixture into small croquettes, about 2 inches in diameter.
4. Dip each croquette into the beaten eggs, then coat with flour.
5. Heat the vegetable oil in a frying pan over medium heat.
6. Fry the croquettes until golden brown on all sides, about 3-4 minutes per side.
7. Remove the croquettes from the pan and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 12 croquettes
Nutritional information:
Calories per serving: 150
Fat: 9g
Carbohydrates: 15g
Protein: 3g
Fiber: 2g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
- Fresh thyme or rosemary can be used instead of parsley.
Variations:
- Add chopped bacon or ham to the mixture for a savory twist.
- Substitute the sweet potatoes with butternut squash or pumpkin for a different flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure the sweet potatoes are fully cooked and mashed well to avoid lumps in the mixture.
- Use a cookie scoop to form the croquettes for even sizing.
- Serve with a dipping sauce, such as honey mustard or sriracha mayo.
Storage instructions:
Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the croquettes in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the croquettes on a platter and garnish with fresh parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad for a light meal.
- Pair with roasted vegetables for a heartier meal.
- Serve with a glass of white wine or a light beer.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the croquettes are falling apart in the frying pan, add more flour to the mixture to help bind it together.
- If the croquettes are too dry, add a tablespoon of milk to the mixture.
Food safety advice:
- Make sure the sweet potatoes are fully cooked to avoid any risk of foodborne illness.
- Use a food thermometer to ensure the internal temperature of the croquettes reaches 165°F.
Food history:
Croquettes originated in France in the 19th century and were typically made with leftover meat or fish. Sweet potato croquettes are a modern twist on this classic dish.
Flavor profiles:
Sweet and savory with a crispy exterior and soft, creamy interior.
Serving suggestions:
Serve as an appetizer or a side dish.
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