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Sweet Potato Croquettes with Burrata Dip

Delightful and crispy sweet potato croquettes served with a creamy Burrata dip, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Croquettes
  • 2 medium sweet potatoes Look for sweet potatoes that feel heavy for best flavor.
  • 1/2 cup breadcrumbs For gluten-free, use crushed rice cereal or almond flour.
  • 1/4 cup grated Parmesan cheese Can substitute with nutritional yeast for a vegan option.
  • 1 large egg Use a flax egg for a vegan version.
  • to taste salt and pepper Season to your preference.
For the Dip
  • 1 cup Burrata cheese Can substitute with a vegan cheese alternative.
  • 1/4 cup pistachios, chopped Adds a nice crunch to the dish.
  • to taste chives for garnish Fresh chives add a nice touch.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and bake the sweet potatoes until tender, about 45 minutes.
  2. Cool the sweet potatoes, then scoop out the flesh into a bowl.
  3. Mash the sweet potatoes and add breadcrumbs, Parmesan, egg, salt, and pepper. Mix until combined.
  4. Form the mixture into small balls or patties.
Cooking
  1. Heat oil in a frying pan over medium heat and fry the croquettes until golden brown on all sides, about 3-4 minutes per side.
Serving
  1. Serve the Burrata cheese in a bowl topped with chopped pistachios and garnish with chives.
  2. Serve the croquettes warm with the Burrata dip on the side.

Notes

Leftover croquettes can be stored in the fridge for up to 3 days in an airtight container. You can freeze them before frying and cook directly from frozen. Pro tip: For extra flavor, add garlic or spices to the sweet potato mixture.