Sweet Potato Croquettes
Silky mashed sweet potatoes coated in a crunchy panko shell, these Sweet Potato Croquettes start with oven-roasted potatoes for deeper flavor. Chill, shape, dredge and fry until golden for a delightful appetizer or side.
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.
Notes
Roasting the sweet potatoes with skin on reduces moisture for a drier mash and crispier croquettes.
Chilling the mashed mixture for at least 30 minutes helps it firm up, making shaping neater and preventing oil splatter.
Reheat leftovers in a 375°F air fryer for 5 minutes to bring back the crunchy exterior without drying out the interior.