Sweet Potato Croquettes with Cranberry Salsa

By Ingrid Gangestad
Coat these little morsels with a delicate hand. By rolling in breadcrumbs first, then milk and breadcrumbs again, the croquettes remain tender and soft.
  • Yield: 25 appetizers
  • Course: Appetizer


  • about 1 cup milk
  • chopped fresh cilantro
  • chopped green onion
  • Cranberry Salsa
  • Egg
  • Fresh cranberries
  • fresh minced rosemary or sage
  • freshly grated Parmesan cheese
  • grated lime peel
  • pakced brown sugar
  • pepper
  • plain dry breadcrumbs
  • Salt
  • serrano chili pepper
  • sugar
  • Sweet Potato Croquettes
  • sweet potatoes (3 large)
  • Vegetable Oil


  1. Heat oven to 375°F. Pierce skin of each sweet potato with knife or fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender
  2. Place all salsa ingredients in bowl of food processor
  3. In 12-inch nonstick skillet, heat 3 tablespoons oil over medium-high heat. Fry up to 8 croquettes at a time, 2 to 3 minutes, turning once, until golden brown. Remove from skillet
  4. Place croquettes on serving platter