Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch
Delicious sweet potato croquettes served with a creamy burrata dip and topped with a crunchy pistachio garnish, perfect for any gathering.
Ingredients
For the Croquettes
- 2 large sweet potatoes, roasted and mashed Ensure they are fully softened for easy mashing.
- ½ cup grated Parmesan cheese Adds savory richness.
- 1 large egg Beaten, for binding.
- ½ cup breadcrumbs (panko recommended) For coating; panko gives a lighter texture.
- 1 tsp paprika
- ½ tsp garlic powder
- to taste Salt and pepper Season according to preference.
- Flour, egg wash, and extra breadcrumbs for coating Use for breading the croquettes.
- Oil for frying (or cooking spray if baking) Use enough oil for frying or a light spray for baking.
For the Burrata Dip
- 1 ball burrata cheese Creamy cheese for the dip.
- 2 tbsp olive oil Enhances creaminess.
- 1 tbsp fresh basil or thyme For flavor.
- a pinch pinch salt
For the Garnish
- ½ cup pistachios, crushed Adds a delightful crunch.
Instructions
Preparation
- Roast the sweet potatoes until tender. Allow them to cool slightly before mashing. Season the mashed sweet potatoes with paprika, garlic powder, salt, and pepper to taste.
- In a mixing bowl, combine the mashed sweet potatoes, grated Parmesan, and beaten egg. Mix until well combined.
- Shape the mixture into small rounds or cylinders, about the size of a golf ball. Chill the croquettes in the refrigerator for about 15 minutes.
Coating
- Set up a breading station with three shallow dishes: one with flour, one with an egg wash (one egg beaten with a splash of water), and one with breadcrumbs.
- Dredge each croquette in flour, dip it in the egg wash, and finally coat it with breadcrumbs, pressing gently to ensure the coating sticks.
Cooking
- Heat oil in a frying pan over medium heat. Fry the croquettes for 3 to 4 minutes on each side, or until they are golden brown and crispy.
- If baking, preheat your oven to 400°F (200°C) and place the croquettes on a lined baking sheet, lightly spraying them with oil. Bake for 20 minutes until crisp.
Prepare the Burrata Dip
- In a food processor, blend the burrata cheese with olive oil, fresh herbs, and a pinch of salt until creamy.
Serving
- Plate the crispy sweet potato croquettes with the burrata dip on the side. Sprinkle crushed pistachios over the croquettes and garnish with additional herbs if desired.
Notes
Store any leftover croquettes in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes until warmed through. Avoid microwaving as it may make the croquettes soggy. The burrata dip is best consumed fresh but can be stored in the fridge for up to two days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 5gSodium: 300mgFiber: 4gSugar: 3g