Sweet Potato Croquettes

3 large sweet potatoes, steamed or baked & cooled

½ garlic clove, minced

1/3 cup GF bread crumbs + about 1 cup more to coat croquettes

2 egg whites

Sea Salt & fresh ground black pepper

Olive oil spray (for baking)

2 tbsp parmesan cheese, grated (optional)

Filling

½ cup fresh ricotta, well drained

1 tbsp fresh basil, finely chopped

Lime juice, squeezed from 1 fresh lime

Lime zest from ½ lime

Sea salt & fresh ground black pepper

Line baking tray with parchment paper or lightly spray baking tray with GF baking spray or olive oil.

Remove sweet potato skins & thoroughly mash. A potato masher works well, or a fork &/or spoon if you don’t have a masher.

Add bread crumbs & garlic, & mix completely. Add salt & pepper to taste. Set aside.

In a small bowl, mix together ricotta, basil, lime juice & zest, & parmesan cheese (if using). Set aside.

Whisk egg whites in a bowl.

Place bread crumbs in another bowl.

Take about 1 heaping tbsp sweet potato mixture & form a ball in your hand, then slightly flatten (while still in your hand). Put about 1 tsp ricotta mixture into center. Wrap flattened sweet potato around filling. If it doesn’t quite cover the filling, try adding just a little more sweet potato mixture, or use a little less filling.

Place shaped croquettes on prepared tray.

Place tray in freezer for 10 minutes or so, until the croquettes are firm enough to handle.

Dip croquette in whisked egg white, then bread crumbs & return to baking tray. Repeating process for each croquette.

Lightly spray croquettes with olive oil (this will help them get brown & get just a little bit crispy).

Bake at 400° for about 15 minutes, until outsides are browned & center is hot.

Serve hot or at room temperature with your favorite dipping sauce.

Dipping Sauce Suggestions

Aioli Sauce

Cocktail Sauce (if you don’t have any, just mix a little mayo, ketchup & salt to taste)

Sriracha Sauce

Chipotle Sauce

Guacamole

*You can use any dip that appeals to you! These are only suggestions, so make it your own!

Notes:

This recipe is based on one by thepetitecook.com – thanks Andrea!