Say hello to these sweet potato croquettes, adorable mini patties paired with a creamy dreamy sauce. With red quinoa and panko for the perfect crunch, and a lush sauce made from coconut milk, garam masala, cinnamon, and tomato paste, this dish is not only easy to whip up but also fills your kitchen with an incredible aroma.
Who doesn’t love a comforting meal that practically hugs you from the inside? These sweet potato croquettes are just that—warm, comforting, and surprisingly easy to whip up. Mashed sweet potatoes blend with fluffy red quinoa and a bit of peanut butter to create a texture that’s both satisfying and delicious.
This healthy vegan recipe delivers! These croquettes are gently crisped to golden perfection and served with a creamy coconut-tomato sauce that’s subtly spiced with cinnamon and garam masala. It’s a dish that promises to be as fun to make as it is to eat—perfect for shaking up your dinner routine or impressing at your next meal gathering.
Why You’ll Love This Recipe
Let’s get real: who could resist a recipe that’s as fun to say as it is to eat? Sweet potato croquettes—just rolls off the tongue, right? And trust me, they taste even better than they sound. Here’s why you’re going to want to make these, like, yesterday:
- Hello, Flavor Town: Imagine the sweet goodness of sweet potatoes mixed with the hearty bite of red quinoa. Now add a dash of sambal oelek for a little heat and a creamy coconut-tomato sauce to tie it all together. This is not just food; it’s a flavor festival.
- Nutritious Meets Delicious: Not only are these bad boys vegan, but they’re also packed with all the good stuff like fiber and protein. Eating well never tasted so awesome.
- Flexibility is Key: Main dish? Yup. Snazzy appetizer? Absolutely. These croquettes are the culinary equivalent of your favorite pair of jeans—perfect for any occasion.
- Meal Prep Magic: Make a big batch because these croquettes reheat like a dream, making your meal prep a breeze.
- Party Favorite: Bring these to your next potluck and watch them disappear faster than you can say “sweet potato croquettes.”
- Everyone’s Invited: Vegan? Check. Gluten-free swap? No problem. Just use gluten-free panko crumbs. There’s a little something for everyone.
Ready to give your meal rotation a delicious shake-up? These croquettes are calling your name!
Key Ingredients
If you’re ready to get in the kitchen and mix up something magical, these are the ingredients that will make it happen. Each one brings its own little spark to these sweet potato croquettes, creating a dish that’s packed with flavor and texture. Let’s break it down:
- Red Quinoa: This tiny but mighty grain adds a lovely crunch and ups the protein content, making each bite satisfyingly hearty. You can also use plain old quinoa if you’d like!
- Sweet Potato: The star of the show! Sweet potatoes bring natural sweetness, a gorgeous orange color, and a velvety texture that makes these croquettes just melt in your mouth.
- Chunky Peanut Butter: Here for a little nutty richness. It acts as a binder for our croquettes and introduces a subtle depth of flavor that pairs beautifully with the sweet potato.
- Panko Crumbs: They’re not just here to party on the outside. Mixed into our croquettes, they add a light crunch that contrasts perfectly with the soft interior.
- Sambal Oelek: This is your optional heat check. A dab of this chili paste can turn up the excitement with a clean, sharp spice that really makes the flavors pop.
- Shallots: Milder than onions but just as flavorful, shallots lay a slightly sweet foundation that’s essential for building the flavor profile of our sauce.
- Garlic: Because, let’s be honest, what’s a kitchen without garlic? It brings a punchy, aromatic lift that wakes up all the other ingredients.
- Ginger: Fresh ginger offers a warm, zesty note that brightens the whole dish, adding a spark of spice that you won’t want to miss.
- Cinnamon and Garam Masala: These spices are like the dynamic duo of warmth and complexity. They infuse the sauce with layers of subtle spice and comfort.
- Tomato Paste: Concentrated and rich, tomato paste deepens the sauce with a robust, tangy flavor that balances the creaminess of the coconut milk.
- Coconut Milk: Creamy, rich, and oh-so-smooth, it ties everything together with a luxurious finish that makes the sauce utterly irresistible.
With these ingredients in your culinary toolkit, you’re not just making croquettes—you’re crafting a masterpiece that’s bound to turn dinner into a mini celebration. Ready, set, cook!
How To Make These Sweet Potato Croquettes
Diving into this recipe is a fun kitchen adventure—with a delicious payoff at the end! Let’s whip up these simple croquettes with ease and confidence. Here’s your quick guide to getting it just right:
- Prep Your Quinoa and Sweet Potatoes: Start by cooking your red quinoa in some simmering vegetable broth. While that’s doing its thing, boil your sweet potato cubes until they’re tender and mashable. It’s like setting the stage for all the goodness to come.
- Mix It Up: Once your sweet potatoes are soft and your quinoa is fluffy, mash the potatoes and stir them together with the quinoa in a big bowl. Now’s the time to add in the chunky peanut butter, panko crumbs, and a scoop of sambal oelek if you’re feeling spicy. This mix is your croquette base.
- Chill Out: Patience is a virtue, especially in cooking. Toss your croquette mixture in the fridge for a couple of hours. This chilling step helps everything stick together, which means less mess and more perfect croquettes when it comes time to cook.
- Shape and Sizzle: Scoop out your chilled mixture and shape it into cute little croquettes. Heat a splash of oil in a pan and cook them until they’re golden and crispy on each side. This is where they transform into something magical.
- Simmer the Sauce: While your croquettes are browning, it’s time to whip up that dreamy sauce. Sauté shallots, garlic, and ginger, then spice things up with cinnamon and garam masala. Stir in tomato paste and coconut milk and let it simmer into a rich, creamy concoction that’s perfect for drizzling (or dunking, we don’t judge).
- Serve and Savor: Plate your croquettes into a cozy bed of your lavish homemade sauce. Then, take a moment to admire your work before diving in—because trust me, these won’t last long on the plate.
See? Not too tricky, right? With just a bit of mixing, chilling, and sizzling, you’re set to stun at any meal with these fabulous sweet potato croquettes.
Serving Suggestions
These sweet potato croquettes can be served in so many ways! These little crispy wonders are ready to steal the spotlight in any meal setting, from laid-back lunches to fancy feasts. Here’s how to dish them out:
- Appetizer Platter: Begin your party with a bang by presenting these croquettes on a stunning appetizer platter, surrounded by an assortment of vegan sauces. Get some great vegan sauce recipe inspo here!
- Salad Days: Serve them with a fresh salad or with a bowl of roasted veggies or even more quinoa!
- Slider Standouts: Construct adorable plant-based sliders with these croquettes, adding a slather of creamy vegan sauce and a crisp lettuce leaf.
- Savory Sidekicks: Let them shine as a side next to your favorite grilled mains, from portobello mushrooms to veggie burgers.
- Pita Pockets: Stuff them into pitas with mixed greens, cherry tomatoes, and a generous splash of lemony tahini dressing.
Each option turns those sweet potato croquettes into a conversation starter. Enjoy these plant-based cuties in so many ways!
FAQs
Croquettes get their name from the French word “croquer,” which means “to crunch.” This name perfectly captures the essence of what a croquette is all about—crispy on the outside with a satisfying crunch, encasing a soft, flavorful filling. Originating from French cuisine, croquettes have become a beloved dish around the world, celebrated for their delightful texture and versatility in ingredients, including our favorite, the sweet potato!
Making sweet potato croquettes is a fun process that involves a few simple steps: cook and mash sweet potatoes, mix with ingredients like red quinoa and chunky peanut butter for texture and flavor, and add panko crumbs for that essential crunch. Once mixed, the croquettes are shaped into small patties or balls, chilled to set, and then pan-fried until golden and crispy. Serve them up with a spiced coconut-tomato sauce for an extra layer of flavor. This easy process results in deliciously warm and comforting sweet potato croquettes that are perfect for any meal!
Making gluten-free sweet potato croquettes is easy and just as delicious as the original. Substitute the panko crumbs with your favorite gluten-free breadcrumbs. Ensure that all other ingredients, like peanut butter and spices, are certified gluten-free, and you’re all set to enjoy these tasty treats without any gluten concerns.
Sweet potato croquettes pair wonderfully with a variety of sauces, offering a chance to customize each bite. A creamy coconut-tomato sauce with hints of garam masala is a top pick, providing a rich, subtly spiced complement. Other great options include a tangy vegan yogurt dip, a classic plant-based aioli, or even a sweet and spicy mango chutney, each adding a nice contrast to the sweet and savory flavors of the croquettes.
More Delicious Sweet Potato Recipes
- Sweet Potato Tempura and Avocado Rolls
- Gochujang Baked Sweet Potatoes
- Sweet Potato and Kidney Bean Burritos
- Sweet Potato Bean Burger
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Sweet Potato Croquettes
- Total Time: 4 hours 15 minutes
- Yield: 12-14 croquettes
- Diet: Vegan
Description
Get ready to fall in love with these sweet potato croquettes, where cozy meets crunchy in the best way possible. Sweet potatoes and red quinoa team up to bring you bites that are as nutritious as they are delicious, all tucked into a crispy panko hug. Whip these up for a light dinner or a show-stopping appetizer that’s sure to make the rounds at your next gathering!
Ingredients
for the croquettes
- 1 cup vegetable broth
- 1/2 cup red quinoa, rinsed a few times
- 1 cup mashed sweet potato (about 1 large sweet potato, cubed*)
- 1 scallion, chopped
- 1/2 tablespoon natural peanut butter (preferrably chunky)
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup panko crumbs
- 1 tablespoon sambal oelek (optional), or more to taste
for the sauce
- 1 tablespoon canola oil
- 1 cup shallots, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt
- 2 tablespoons wine or broth
- 2 tablespoons tomato paste
- 1/2 cup fresh parsley, chopped
- 1 can full-fat coconut milk (13.66 oz)
Instructions
to make the croquettes
- Bring a large pot of water to a boil. Add the sweet potato cubes and boil, uncovered, while you prepare the quinoa.
- In a medium-sized saucepan, bring the vegetable broth to a small boil. Reduce the heat to low, add in the quinoa, cover, and allow to remain at a low simmer for 15 minutes without removing the lid during the cooking time.
- Remove from the heat but leave it covered for an additional 5 to 7 minutes.
- By now, your sweet potatoes should be done and they should mash easily against the side of the pan with a fork. Drain, return them to the pan, and mash them up with a potato masher.
- In a large bowl, combine the hot sweet potato and quinoa. Stir well to combine, then add in the rest of the croquette ingredients, adding 1 tablespoon of sambal at a time and tasting it, adding more as you like.
- Cover and place the mixture into the refrigerator for at least 2 hours or overnight.
to make the sauce
- Heat the canola oil over medium-low heat. Add in the shallots and allow to sweat for about 5 minutes, stirring occasionally to prevent browning.
- Add in the garlic and ginger, stir and allow to saute for 2-3 minutes. Add in the cinnamon, garam masala and salt, then stir and increase the heat to medium.
- After 1-2 minutes, add in the wine or broth to deglaze the pan. Reduce the heat to low, then add in the tomato paste, fold in the parsley and add in the coconut milk.
- Allow to simmer for about 10 minutes, stirring occasionally.
to assemble the dish
- To make the croquettes, roll them into golfball-sized spheres, then flatten them a bit between your palms. Lightly grease a flat-bottomed saute pan over medium heat. Fry the croquettes until golden brown on each side.
- Serve immediately with the warmed sauce.
Notes
Storage:
- Refrigeration: Store leftover croquettes in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them on a baking sheet and warm in the oven at 350°F until heated through and crispy.
- Freezing: Freeze the croquettes after shaping and before frying. Place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Fry them straight from frozen, adding a few extra minutes to the cooking time.
Helpful Tips:
- Consistent Size: Use a cookie scoop or measuring spoon to ensure your croquettes are uniform in size. Aim for golfball-sized spheres, then slightly flatten. This helps them cook evenly and makes for a nicer presentation.
- Crispier Coating: For an extra crispy exterior, double dip the croquettes in panko crumbs. After shaping, dip them once, chill for a few minutes, then dip again before frying.
- Enhancing Flavor: Let the croquette mixture rest in the refrigerator for at least an hour or overnight if possible. This resting period helps the flavors to meld together and intensifies the overall taste.
- Sauce Consistency: If the sauce is too thick after simmering, thin it with a little more coconut milk or broth to reach your desired consistency. This allows for easier dipping or drizzling over the croquettes.
- Prep Time: 90 minutes
- Chill Time: 2 hours
- Cook Time: 45 minutes
- Category: Appetizer, Dinner
- Method: Boiled, Simmered, Sautéed
- Cuisine: American
This post was last updated on July 10, 2024.
Sandra Ribeiro says
Thanks! It looks amazing!
Alex @ delicious-knowledge.com says
So creative! These croquettes look incredible!
punkypine says
This is SO yummy! I made this the other night. I made only a few adjustments. I used 3 scallions because did not sound like enough (and next time I'll use even more). I also used regular potatoes as I HATE sweet potatoes. Hmmm…what else? Oh yeah, I added more salt and used only a third of the sambal. Also, I made sure the patties were nicely browned and pretty crispy on the outsides.
Thanks for posting this recipe; it was AWESOME!
erinwyso says
punkypine: So happy you made this and enjoyed it … it's one of my favorites. I love your adjustments!
Amy says
These look so incredibly tasty, not to mention beautiful as well!! Love the coconut-tomato sauce combo, that sounds so lovely.
Abby@ The Frosted Vegan says
These are absolutley gorgeous! I love the presentation!
Wendy says
These look beautiful and the sauce sounds to die for! Love the addition of peanut butter in the croquettes.
Caitlin says
these look so delicious, erin! i cannot way to make these! do you think i could just leave the breadcrumbs out or sub them with something?
erinwyso says
Thanks Caitlin! I read somewhere that you can sub crushed Rice Chex cereal to make a sort of gf panko. If it still needs a little more binder after 2 hours of chilling, you can add a little more peanut butter to hold it together.
I hope you and D enjoy! : )
Michelle Thiele says
Gorgeous! The sauce sounds so intriguing, I've never tried to make anything like it before. I will be trying it this week!
erinwyso says
Thank you, I hope you enjoy!
Anonymous says
ditto