Sweet Potato Croquettes with Cranberry Salsa

By: Ingrid Gangestad

  • Yield: about 25 croquettes
  • Cuisine: French
  • Course: Appetizer


Sweet Potato Croquettes

  • 2 pounds (3 large) sweet potatoes, yield 2 1/2 cups mashed
  • 1 1/2 cups plain dry breadcrumbs, divided
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 egg
  • 1 tablespoon brown sugar, packed
  • 1 1/2 teaspoons fresh rosemary or sage , minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (approximately) milk
  • vegetable oil

Cranberry Salsa

  • 1 cup fresh cranberries
  • 1/4 cup green onion , chopped
  • 1 serrano chili pepper, seeded and chopped
  • 2 tablespoons sugar
  • 1/2 teaspoon lime peel, grated
  • 1/4 teaspoon salt
  • 1 tablespoon fresh cilantro, chopped


  1. Heat oven to 375° F. Pierce skin of each sweet potato with knife or fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender; cool to room temperature (1 hour). Scoop flesh from skin and mash sweet potatoes until smooth. Stir in 1/4 cup breadcrumbs, the cheese, egg, brown sugar, rosemary, salt and pepper. Shape into 1 1/2-inch balls (use a #40 scoop). Coat in breadcrumbs; shake off excess. Dip in milk; roll in breadcrumbs again and flatten slightly into 2-inch patty. Place on parchment-lined baking sheet. Cover and freeze at least 1 hour.
  2. Place all salsa ingredients in bowl of food processor; pulse until cranberries are chopped. Cover and refrigerate until ready to use.
  3. In 12-inch nonstick skillet, heat 3 tablespoons oil over medium-high heat. Fry up to 8 croquettes at a time, 2 to 3 minutes, turning once, until golden brown. Remove from skillet; drain on wire rack placed over baking pan. Keep warm. Repeat with remaining croquettes and coating. (Add additional oil, if necessary).
  4. Place croquettes on serving platter; top each with about 1 teaspoon salsa.