Sweet Potato Croquettes Recipe

Roast or boil sweet potatoes

Preheat oven to 400°F (200°C) if roasting. Toss sweet potato chunks with 1 tbs melted butter, spread on a baking sheet, and roast 25–30 minutes until very tender and lightly caramelized. Alternatively, boil in salted water until fork-tender, about 12–15 minutes. Drain well.

Mash and season

Transfer hot sweet potatoes to a bowl and mash thoroughly until smooth. Add remaining 1 tbs butter, cream cheese, grated Manchego, chopped chives, nutmeg, 1 tsp kosher salt and 1/2 tsp black pepper. Mix until homogeneous. Taste and adjust seasoning.

Bind and chill

If mixture is very wet, stir in up to 1/2 cup flour to achieve a soft, pipeable but firm consistency that holds shape. Let mixture cool to room temperature, then refrigerate 20–30 minutes to firm for easier shaping.

Shape croquettes

Scoop about 2 tablespoons of mixture and form into small cylinders or balls (about 1¼–1½ inches wide). Place on a tray and repeat until all mixture is used. Lightly dust each croquette with a bit of flour to help coatings adhere.

Bread the croquettes

Set up three shallow bowls: flour, beaten eggs, and panko breadcrumbs. Dredge each croquette in flour (shake off excess), dip in beaten eggs, then roll evenly in panko to coat. Press breadcrumbs gently to adhere. Place coated croquettes on a parchment-lined tray.

Fry until golden

In a wide skillet, heat neutral oil over medium heat until shimmering (about 350°F if using a thermometer). Fry croquettes in batches, 2–3 minutes per side, turning gently, until evenly golden brown and heated through. Do not overcrowd. Transfer to a wire rack or paper towel-lined plate and season lightly with salt while hot.

Alternative to frying

For a lighter version, brush croquettes with oil and bake on a parchment-lined sheet at 425°F (220°C) for 12–15 minutes, turning once, until crisp and golden.

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-low heat. Add sliced onions and 1/4 tsp salt. Cook slowly, stirring every few minutes, for 25–35 minutes until deep golden and softened. If onions stick, add a splash of water and scrape browned bits. Stir in 1/2 tsp sugar about halfway through to promote caramelization. Finish with 1 tsp sherry or balsamic vinegar, cook 1 more minute, then remove from heat and set aside.

Preheat oven to 425°F (220°C) if not already hot from croquette step. Toss halved tomatoes, red pepper quarters and smashed garlic with 1 tbs olive oil and a pinch of salt and pepper on a sheet pan. Roast 18–22 minutes until tomatoes are blistered and pepper is charred at edges.

Transfer roasted vegetables to a blender or food processor. Add 1 tsp smoked paprika, 1/4 tsp hot paprika or cayenne (adjust to taste), 1 tsp sherry vinegar, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs water if needed. Blend to a smooth but slightly textured sauce. Taste and adjust seasoning. If sauce is too acidic, add a pinch of sugar. Warm sauce in a small saucepan over low heat to serving temperature.

Spread a spoonful of warm roasted tomato brava sauce onto each serving plate. Place 3–4 sweet potato croquettes on top. Spoon a small mound of caramelized onions alongside or on top of croquettes.

Garnish with chopped parsley and extra chives. Serve immediately while croquettes are crisp and sauce is warm.