Mad About Spuds: Sweet Potato and Chorizo Croquettes Recipe

7 months ago

sweet potato and chorizo croquettes

Nothing’s sweeter than a delicious dish that has less cholesterol. Unlike its potato counterpart, this sweet potato recipe is much healthier so you won’t have to worry much. This is a well-balanced appetizer or snack that is both healthy and delicious!


Sweet Potato and Chorizo Croquettes


6oz Garlic chorizo (cut into 1/4″ pieces)

3 cups Sweet potatoes, puréed

2 Tbsps Dark brown sugar

2 tsps Chopped fresh sage or 1/2 tsp dried sage

  • Salt and pepper, to taste

3 Eggs

2 ½ cups Panko (Japanese bread crumbs)

  • Vegetable oil (for shallow frying)


  1. Fry the chorizo in a pan over medium heat until crisp and golden. Remove chorizo with a slotted spoon and set aside in a paper towel. Reserve 2 Tbsps of the drippings and discard the rest.
  2. To the drippings, add the sweet potato purée, chorizo, brown sugar, sage, salt, and pepper to taste. Stir in one egg. Refrigerate the mixture for at least four hours before proceeding.
  3. After the mixture has chilled, roll them between your hands to form 1-inch balls. Place the balls on a lined baking sheet.
  4. To make the breading, in two separate shallow dishes, place the beaten eggs and panko.
  5. Roll each ball first in the panko, then in the egg, then again in the panko, shaking off the excess panko and letting the excess egg wash drip off. Repeat until all the croquettes are coated.
  6. In a pan, heat 1 inch of oil over medium high heat. Once the oil is hot, lower the heat to medium, or until the oil just maintains a simmer. Fry the croquettes in batches until golden brown, 1 or 2 minutes per side. Remove croquettes with a slotted spoon and drain on paper towels. Serve immediately.


Recipe by Chef Trisha Ocampo
Photographed by Jerick Sanchez



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