Mashed Sweet Potato Croquettes
These Mashed Sweet Potato Croquettes have a creamy sweet potato center, a crunchy cornflake exterior, and a smoky melted cheese surprise in the middle. They're utterly delicious and perfect for a special celebration!!
Servings: 14 servings
Calories: 300kcal
Equipment
- pie plate or shallow dish
- kitchen scale optional
- avocado spray or olive oil spray
- cutting board for shallots
- chef's knife for shallots
- Offset spatula or butter knife
Ingredients
- 4 cups prepared mashed sweet potatoes
- 3 cups seasoned breadcrumbs
- 2 large eggs
- 1½ cups cornflake crumbs
- 2 tablespoons minced shallots
- 14 1" cubes smoked white cheddar cheese or your favorite semi-hard cheese
- 4 tablespoons butter
- ¼ cup olive oil or avocado oil
- ½ teaspoon smoked paprika optional
- ¼ cup chopped parsley optional
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Add the cornflake crumbs into a shallow dish and season with salt and pepper. Set aside.
- Cut the cheese into 1" size cubes and set aside.
- In a large bowl, mix the mashed potatoes, lightly beaten eggs, and minced shallots until combined.
- Stir the breadcrumbs into the potatoes and mix thoroughly.
- Oil an ice cream scoop and hands. Scoop out the potato mixture and make a well in the center. Add the cheese cube and press the potatoes over the cheese to completely surround and to form a ball. Continue the same process with all the potatoes and cheese cubes. Place all the cheese filled potato balls onto a parchment-lined baking sheet.
- Roll the cheese filled potato croquettes in the cornflake crumbs and reshape if needed. Place the balls back onto the parchment paper and freeze (optional step) for 20 minutes.
- Melt the butter with the oil in a microwave safe bowl. Brush the butter and oil mixture on the bottom and up the sides of muffin tins. *Note - 2 muffin tins are needed for 14 croquettes.
- Place one croquette into each of the oiled and buttered wells and brush the top of each croquette with the remaining butter and oil mixture. Sprinkle the tops of each with smoked paprika, if desired.
- Bake in the preheated oven for 20-25 minutes. Remove and cool in a cooling rack for 5-7 minutes before running an offset spatula around each croquette to loosen.
- Remove the potato croquettes from the pan and place on a platter. Sprinkle with chopped parsley (if desired) and serve hot.
Video
Notes
Store any leftovers in a single layer in an airtight container in the refrigerator for up to 7 days. Reheat in a 350 oven until hot.
May be frozen after baking. Flash freeze until firm. Place the frozen croquettes into an airtight container or freezer bag and freeze for up to 3 months.
Making mashed sweet potatoes:
Boil 6 large, peeled and cubed sweet potatoes in salted water until tender. Drain.
To the boiled potatoes add, 1 stick softened butter, ½ cup heavy cream, ½ teaspoon black pepper, and 1 teaspoon garlic powder.
Mash to until no large sweet potato lumps remain.
Cool completely for making this recipe.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 47g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 593mg | Potassium: 254mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6167IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 9mg
