Sweet Potato Croquettes
Many people enjoy potatoes, especially in the fall when you want more savory dishes, but they tend to be high in carbs and fat, and not very nutritious. Instead of having traditional white potatoes in your dishes, try sweet potatoes. These are a superfood, so they are filled with nutrients, and are amazing to enjoy during the fall season. You can have stuffed sweet potatoes, mashed sweet potatoes, or even sweet potato soup.This recipe owes it's start to a much-loved favorite from my husband's family. Made for nearly every big family gathering everyone pitches in to roll the croquettes and then eagerly awaits the finished product.Updated to use sweet potatoes and cinnamon, plus a few other healthy changes, these are a wonderful way to get beta-carotene as well as vitamin C and manganese. The recipe makes a lot but this is because we tend to make them for large family gatherings. You do not need to bake them all at once and can, if you like, freeze some to bake at a later time. While they take a while to assemble they are certainly worth the effort.
Ingredients
- For croquettes: 5 pounds of sweet potatoes, baked and peeled (be sure to not overbake so they are not mushy)1 stick organic butter2-3 eggs1 C organic milk¼ t. fresh ground nutmeg½ t. ground cinnamon
- For coating: beaten egg, gluten-free breadcrumbs
Instructions
- Puree baked potatoes while still hot
- Add other ingredients and mix well
- Roll into croquette shape (an oval tube approximately 1 ½ inches long)
- Prepare a pie dish with beaten egg (beat eggs one or two at a time to ensure you don't make too many)
- Prepare a separate pie dish with breadcrumbs
- Dip croquettes into beaten egg
- Dip egg-coated croquettes in bread crumbs
- Place croquettes on an un-greased baking tray, cool 2-4 hours (we usually cool them overnight)
- Bake at 350 F for 20 minutes or until golden in color