SWEET POTATO CROQUETTES | FRITTERS | COOKBOOK CHALLENGE

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour is lower in carbs and gluten-free.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds a cheesy flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be more expensive.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand ketchup

Homemade sauce can be fresher and healthier.

Peel and cube sweet potatoes.

Boil sweet potatoes until tender, then mash them without adding anything.

Combine 2 cups of mashed sweet potatoes with 2 tablespoons of softened butter, 1 beaten egg, 1/4 teaspoon salt, and 1/2 teaspoon paprika.

Add 1/2 cup of chopped pecans and mix well, ensuring the butter is fully incorporated.

In a separate bowl, whisk together 1 beaten egg and 2 tablespoons of almond milk.

Form the sweet potato mixture into balls, dip each ball into the egg mixture, then coat with panko bread crumbs.

Heat oil in a frying pan and drop the croquettes in to fry until golden brown, turning as necessary.

Place some croquettes in a toaster oven preheated to 375°F and bake for 20 minutes, turning on toast for the last few minutes to brown the tops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens