Crispy Baked Sweet Potato Croquettes Recipe

Better than fried potatoes!

 Ingredients:

2 medium sweet potatoes (boiled & mashed)

1 small zucchini (grated & squeezed to remove moisture)

1/4 cup grated cheese (cheddar or mozzarella works well)

1/2 tsp salt (adjust to taste)

1/2 tsp black pepper

1/2 tsp paprika or chili flakes (optional for heat)

1/4 cup chopped parsley or chives

1/4 cup cornstarch or all-purpose flour (for binding)

1 cup breadcrumbs (for coating)

2 tbsp olive oil or melted butter (for brushing)

 Instructions:

Prep the Potatoes:

Boil sweet potatoes until fork-tender. Drain, peel, and mash them in a large bowl.

Add Veggies & Seasoning:

Grate zucchini, squeeze out excess water using a clean towel or paper towel.

Add it to the mashed sweet potatoes along with cheese, salt, pepper, paprika, herbs, and cornstarch/flour. Mix well.

Shape the Croquettes:

Take a small amount of the mixture and shape it into cylindrical or oval croquettes (as seen in your image). Repeat until all mixture is used.

Coat with Breadcrumbs:

Roll each croquette in breadcrumbs to fully coat them.

Bake Until Crispy:

Place them on a parchment-lined baking tray.

Brush lightly with olive oil or melted butter.

Bake at 200°C (390°F) for 20–25 minutes, flipping halfway until golden and crispy.

Serve:

Enjoy with a dip — marinara sauce, spicy ketchup, or garlic mayo are perfect!