These golden croquettes feature mashed sweet potatoes spiced with cumin, coriander, and smoked paprika, bound with breadcrumbs and herbs, then pan-fried or baked until crispy. They’re perfect as finger food, tapas, or served alongside a dipping sauce like garlic aioli, yogurt-tahini, or a zesty cilantro chutney.
Neutral oil (sunflower or canola) for shallow frying
OR spray of olive oil if baking
Cook the sweet potatoes
1
Peel and chop sweet potatoes into chunks.
Boil in salted water until tender, about 12–15 minutes.
Drain and mash until smooth. Let cool slightly.
Mix the filling
2
In a large bowl, combine mashed sweet potato, onion, garlic, spices, salt, pepper, cilantro/parsley, breadcrumbs, and egg.
Mix until a cohesive dough forms (it should be firm enough to shape).
Chill mixture for 30 minutes if too soft.
Shape croquettes
3
With damp hands, scoop 2 tablespoons of mixture and roll into small cylinders or balls.
Place shaped croquettes on a tray.
Coat croquette
4
Roll each croquette lightly in flour.
Dip into beaten egg.
Coat with breadcrumbs, pressing gently to adhere.
Cook
5
Fry method: Heat ½ inch oil in a skillet over medium heat. Fry croquettes in batches, turning until golden brown (2–3 minutes per side). Drain on paper towels.
Bake method (lighter): Place croquettes on a parchment-lined baking tray, spray with olive oil, and bake at 400°F (200°C) for 18–20 minutes, turning halfway.
Serve
6
Serve hot with a dipping sauce like:
Garlic aioli
Mint yogurt dip
Spicy harissa mayo
Cilantro-lime chutney
Chef’s Notes & Variations
7
Add crunch: Fold in finely chopped nuts (like toasted almonds or cashews) for texture.
Cheesy twist: Add grated cheddar or feta to the filling.
Make-ahead: Shape and bread croquettes, then freeze on a tray. Once firm, store in bags; cook from frozen (just add 2–3 minutes to cooking time).
Pairing: Pairs wonderfully with sparkling wine, light beer, or a spiced chai for a cozy touch.
Ingredients
Makes about 18–20 croquettes
For the croquette mixture
2large sweet potatoes (about 600 g / 1.3 lbs)
½small onion, finely grated or minced
2clovesgarlic, minced
1tspground cumin
1tspground coriander
½tspsmoked paprika (or chili powder for extra heat)
Neutral oil (sunflower or canola) for shallow frying
OR spray of olive oil if baking
Directions
Cook the sweet potatoes
1
Peel and chop sweet potatoes into chunks.
Boil in salted water until tender, about 12–15 minutes.
Drain and mash until smooth. Let cool slightly.
Mix the filling
2
In a large bowl, combine mashed sweet potato, onion, garlic, spices, salt, pepper, cilantro/parsley, breadcrumbs, and egg.
Mix until a cohesive dough forms (it should be firm enough to shape).
Chill mixture for 30 minutes if too soft.
Shape croquettes
3
With damp hands, scoop 2 tablespoons of mixture and roll into small cylinders or balls.
Place shaped croquettes on a tray.
Coat croquette
4
Roll each croquette lightly in flour.
Dip into beaten egg.
Coat with breadcrumbs, pressing gently to adhere.
Cook
5
Fry method: Heat ½ inch oil in a skillet over medium heat. Fry croquettes in batches, turning until golden brown (2–3 minutes per side). Drain on paper towels.
Bake method (lighter): Place croquettes on a parchment-lined baking tray, spray with olive oil, and bake at 400°F (200°C) for 18–20 minutes, turning halfway.
Serve
6
Serve hot with a dipping sauce like:
Garlic aioli
Mint yogurt dip
Spicy harissa mayo
Cilantro-lime chutney
Chef’s Notes & Variations
7
Add crunch: Fold in finely chopped nuts (like toasted almonds or cashews) for texture.
Cheesy twist: Add grated cheddar or feta to the filling.
Make-ahead: Shape and bread croquettes, then freeze on a tray. Once firm, store in bags; cook from frozen (just add 2–3 minutes to cooking time).
Pairing: Pairs wonderfully with sparkling wine, light beer, or a spiced chai for a cozy touch.
