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Sweet Potato & Potato Croquettes

Crispy croquettes made from a 50/50 sweet potato and floury potato mash with Parmesan, then crumbed and fried until golden.

potatosweet potatocroquettesfried
Prep: 20 min
Chill: 30 min
Cook: 30 min
Total: 80 min
Serves: 4-6
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Ingredients

Croquette Mixture

  • 250g sweet potato, peeled and cubed
  • 250g floury potato, peeled and cubed
  • 50g grated Parmesan cheese
  • 2 tbsp butter
  • 1 egg yolk
  • 1/2 tsp garlic powder (optional)
  • Salt, pepper, and a pinch of nutmeg

Coating

  • 2 eggs, beaten
  • 100g plain flour
  • 100g breadcrumbs (panko works best)
  • Oil for frying

Method

  1. Cook the potatoes: Boil or steam both potatoes together until tender, about 15 minutes. Sweet potato may soften faster, so cut it into slightly larger chunks if needed. Drain well and allow to steam dry for a few minutes.
  2. Mash: Mash thoroughly until smooth. Mix in the butter, Parmesan, egg yolk, garlic powder, salt, pepper, and nutmeg. Stir until well combined.
  3. Chill: Refrigerate the mixture for at least 30 minutes. This helps with shaping.
  4. Shape: With floured hands, roll the mixture into small cylinders or balls, roughly golf-ball size.
  5. Coat: Roll each croquette in flour, dip in beaten egg, then coat evenly in breadcrumbs.
  6. Fry: Heat oil to 175C and fry in batches for 3 to 4 minutes until deep golden and crispy. Drain on paper towels and season immediately with salt.

Notes

  • Keep the mash as dry as possible. Excess moisture can stop the croquettes from holding shape.
  • For a lighter option, bake at 200C for 20 to 25 minutes, turning halfway.
  • The 50/50 potato ratio balances flavor and structure.
  • Smoked paprika, rosemary, or thyme can be added to the mixture for extra flavor.

Suggested Dipping Sauces

  • Sriracha mayo
  • Sour cream with chives
  • Honey mustard