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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

INGREDIENTS

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

DIRECTIONS

Heat oven to 375Â°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
Place all salsa ingredients in bowl of food processor
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
Place croquettes on serving platter