There’s nothing quite like the sight of Sweet Potato Croquettes sizzling gently in hot oil, golden edges turning crisp while fragrant steam rises. I first tested this recipe on a rainy afternoon, noting how the creamy mashed sweet potatoes held together—my third tweak was the charm. Each batch revealed a silkier interior and more robust coating, and I’m thrilled to share those discoveries with you.
Why You’ll Love Sweet Potato Croquettes
- A tender, silky center contrasted by a crunchy panko shell.
- Natural sweetness balanced with a hint of savory seasoning.
- Easy to prep ahead and pop in the fryer or oven when guests arrive.
- A nod to Spanish tapas, perfect for sharing around the table.
A Little Background
When I first encountered croquettes on a trip to Barcelona, their crispy exteriors and creamy insides left a lasting impression. Back home, I roasted sweet potatoes instead of boiling to deepen the flavor—personal testing note #1: roasting enhances the natural sugars and reduces water content, preventing soggy croquettes.
Key Ingredients for Sweet Potato Croquettes
- Sweet Potatoes: The backbone—roast until tender. Use firm, evenly sized tubers.
- Unsalted Butter: Adds richness and helps the mash glide together. Swap for olive oil for a lighter twist.
- Milk: Creates a silky texture. Whole milk is best, but any plant-based option works.
- All-Purpose Flour: The first dredge to help the egg adhere. Keep extra on hand for too-soft mixtures.
- Panko Breadcrumbs: For a crackling shell. Substitute with regular breadcrumbs plus a pinch of cornstarch if needed.
- Eggs: Act as a binder in both the mash and coating station—use room temperature for smoother blending.
How to Make Sweet Potato Croquettes
- Preheat the oven to 400°F. Prick 2 lbs sweet potatoes and roast directly on the rack for 45–50 minutes, until a skewer slides in without resistance.
- Let potatoes cool slightly, then scoop out 2½ cups of flesh into a bowl. Add 4 tbsp butter, ⅓ cup milk, 1 large beaten egg, 1 tsp kosher salt and ½ tsp black pepper. Mash until silky smooth.
- Chill the mixture for at least 30 minutes—personal testing note #2: a well-chilled mash is easier to shape and holds together under the crust.
- Form into 16 croquettes, each about 3 inches long. Set up a dredging station: place ⅓ cup flour, 2 beaten eggs and 1½ cups panko in separate bowls.
- Dredge each croquette in flour, then egg, then press into breadcrumbs until evenly coated.
- Heat 1½ inches of oil in a heavy skillet to 350°F. Fry croquettes in batches for 3–4 minutes per side, until golden and crackling as they cool. Drain on paper towels immediately.
Pro Tips & Troubleshooting
- If the mash feels too loose, stir in 1–2 tbsp flour until you can shape logs without cracks.
- Oil too cool? Croquettes absorb excess oil. Use a thermometer and keep it steady at 350°F.
- For a seasonal twist, add ¼ tsp smoked paprika or finely chopped rosemary to the mash.
- Doubling the batch? Shape croquettes and freeze on a tray before breading to streamline the process.
Storage & Make-Ahead Guide
Store cooked croquettes in an airtight container in the fridge for up to 3 days or freeze (pre-breading or after frying) for up to 1 month. Reheat in a 375°F oven or air fryer until crisp, about 5–7 minutes. Always cool completely before sealing to prevent sogginess, and follow safe food handling—keep perishable foods below 40°F.
Serving Suggestions
Pair with garlic aioli, tangy salsa verde or a bright citrus yogurt dip. Add a handful of arugula dressed in lemon for a light, contrasting side.
Frequently Asked Questions
- How do you keep croquettes from falling apart? Ensure the mash is well chilled and not overly wet; add a touch more flour if needed before shaping.
- Can I bake Sweet Potato Croquettes instead of frying? Yes—brush with oil and bake at 400°F for 20 minutes, turning halfway for even browning.
- What oil is best for frying croquettes? Use neutral oils with high smoke points, like canola or peanut, to maintain crispiness without off-flavors.
- How do I reheat croquettes to retain crunch? Reheat in a preheated 375°F oven or air fryer for 5–7 minutes, avoiding the microwave.
- Can I add other vegetables to the mash? Absolutely—finely grated carrots or parsnips work well if sautéed and squeezed dry first.
- Are Sweet Potato Croquettes gluten-free? To make gluten-free, swap all-purpose flour for rice flour and use certified gluten-free panko or crushed crackers.
Final Thoughts
From that very first crunchy bite, I knew I’d return to these Sweet Potato Croquettes again and again—my favorite is alongside a crisp green salad and a dollop of lemon-garlic aioli. Give them a try, and do share your tasty results below.
More Recipes You’ll Love
- Mashed Sweet Potatoes with Miso Butter – adds a savory umami twist to your sweet potato dishes
- Maple Pecan Roasted Sweet Potatoes – highlights roasting technique with nutty sweetness
- Sweet Potato Casserole – a comforting seasonal side that pairs well with croquettes
Sweet Potato Croquettes
Ingredients
Croquette Mixture
- 2 lb sweet potatoes peeled, roasted and scooped (yields 2½ cups flesh)
- 4 tbsp unsalted butter room temperature
- 0.33 cup milk
- 1 large egg beaten
- 1 tsp kosher salt
- 0.5 tsp black pepper
Coating & Frying
- 0.33 cup all-purpose flour
- 2 large eggs beaten
- 1.5 cups panko breadcrumbs
- 1.5 inches vegetable oil for frying
Instructions
Roasting & Mashing
- Preheat oven to 400°F. Prick 2 lbs sweet potatoes and roast directly on the oven rack for 45–50 minutes until a skewer slides in easily.
- Let sweet potatoes cool slightly, then scoop out flesh to measure 2½ cups and transfer to a mixing bowl.
- Add 4 tbsp butter, ⅓ cup milk, 1 large beaten egg, 1 tsp kosher salt and ½ tsp black pepper. Mash until smooth and silky.
- Chill the mixture in the fridge for 30 minutes.
Forming & Coating
- Shape the chilled mash into 16 logs, about 3 inches long each.
- Set up a dredging station with ⅓ cup flour, 2 beaten eggs and 1½ cups panko breadcrumbs in separate bowls.
- Dredge each croquette in flour, then egg, then press into breadcrumbs until fully coated.
Frying
- Heat 1½ inches of oil in a heavy skillet to 350°F.
- Fry croquettes in batches for 3–4 minutes per side, until golden brown and crisp.
- Drain on paper towels and serve warm.