- 3 large sweet potatoes or yams cooked and mashed
- 1/2 cup brown sugar
- 2 sprigs of fresh rosemary finely chopped
- 1 clove finely chopped garlic
- 1/2 cup grated pecorino Romano or parmesan cheese
- 1/4 finely chopped fresh parsley
- 1/4 tsp cinnamon
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 3 eggs
- 1 tsp water
- 1/2 cup bread crumbs
- 2 cups Panko bread crumbs
- Vegetable oil for frying
In a large bowl mash cooked sweet potatoes or yams. Add brown sugar, rosemary, garlic, pecorino cheese, parsley, cinnamon, red pepper flakes and salt and pepper to. Add in 1 egg and mix well.
Refrigerate sweet potato mixture for about 2-3 hours to allow mixture to get firm, which will make it easier to shape the croquettes for breading and frying.
When ready to bread set up 3 bowls: One bowl with the panko bread crumbs, one with the regular bread crumbs and one with the remaining 2 eggs and tsp of water, whisked together.
Roll mixture into individual 1in balls and place on a lined or floured baking sheet.
Meanwhile, heat 2 inches of oil over medium high heat and once the oil is hot, lower to medium/medium low. Make sure not to add any croquettes to the oil until it is hot.
Roll each ball you created in the regular breadcrumbs, then into the egg wash and then into the panko breadcrumbs.
Lightly press and form and then gently place the croquettes into hot oil. Do only a few at a time, as you want to make sure you don’t burn the croquettes.
Fry for about 1-2 minutes on each side until lightly golden. Remove from oil with slotted spoon and place on paper towels to drain off excess oil. Repeat until all croquettes are done.