Go Back
+ servings
These Easy Sweet Potato Croquettes have a cheesy refreshing ricotta filling and make a great vegetarian finger food for entertaining. Ready in less than 30 min, they're just the perfect way to use up any leftover sweet potatoes! Recipe from thepetitecook.com

Sweet Potato Croquettes

Course: Main Course, Side
Cuisine: Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
These Easy Sweet Potato Croquettes have a cheesy refreshing ricotta filling and make a great vegetarian finger food for entertaining. Ready in less than 30 min, they're just the perfect way to use up any leftover sweet potatoes!
Print Recipe

Ingredients

  • 3 large sweet potatoes steamed
  • 1/2 garlic clove grated
  • 250 gr/ 1 cup panko breadcrumbs
  • 2 eggs white
  • Sea salt and black pepper
  • Olive oil spray for baking
  • 2 tbsp parmesan cheese grated (optional)

For the filling:

  • 120 gr/ 1/2 cup fresh ricotta well drained
  • 1 tbsp fresh basil and mint finely chopped
  • a squeeze of fresh lime juice
  • zest of 1/2 lime
  • 2 roasted bell peppers finely chopped (optional)
  • Sea salt and black pepper

Instructions

  • Preheat oven to 200C/400F and lightly spray with oil a baking tray.
  • In a bowl, mix together your leftover mashed sweet potatoes 1/3 of panko breadcrumbs and grated garlic. Season well with salt and pepper and mix until combined.
  • In another bowl mix together the ricotta with fresh herbs, lime juice and zest. Add finely chopped roasted bell pepper and season well with salt and pepper to taste.
  • Whisk the white eggs in one bowl and place the remaining panko breadcrumbs in another bowl.
  • Take 1 heaping tbsp of mashed sweet potatoes, shape into a slightly flattened ball and add into the center a teaspoon of ricotta mixture. Close and shape it into a croquette. Repeat the process with remaining ingredients.
  • Place your croquettes into a tray and freeze for 10 mins, or until hard enough to handle.
  • Dive your croquettes into the whisked eggs then coat on all sides with panko breadcrumbs. Place on the greased baking sheet. Repeat the process for each croquette.
  • Bake for about 15 mins or until the tops are crispy and golden brown and the center is hot.
  • Serve them straight away from the oven or at room temperature.