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Sweet Potato Croquettes with Cranberry Salsa

Coat these little morsels with a delicate hand. By rolling in breadcrumbs first, then milk and breadcrumbs again, the croquettes remain tender and soft.


Recipe Details

  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; cool to room temperature (1 hour). Scoop flesh from skin and mash sweet potatoes until smooth. Stir in 1/4 cup breadcrumbs, the cheese, egg, brown sugar, rosemary, salt and pepper. Shape into 1 1/2-inch balls (use a #40 scoop). Coat in breadcrumbs; shake off excess. Dip in milk; roll in breadcrumbs again and flatten slightly into 2-inch patty. Place on parchment-lined baking sheet. Cover and freeze at least 1 hour.
  2. Place all salsa ingredients in bowl of food processor; pulse until cranberries are chopped. Cover and refrigerate until ready to use.
  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; drain on wire rack placed over baking pan. Keep warm. Repeat with remaining croquettes and coating. (Add additional oil, if necessary).
  4. Place croquettes on serving platter; top each with about 1 teaspoon salsa.

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