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Sweet potato croquettes plated with sauce.

Sweet Potato Croquettes

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  • Author: erin wysocarski
  • Total Time: 4 hours 15 minutes
  • Yield: 12-14 croquettes
  • Diet: Vegan


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!


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)


to make the croquettes

  1. Bring a large pot of water to a boil. Add the sweet potato cubes and boil, uncovered, while you prepare the quinoa.
  2. 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.
  3. Remove from the heat but leave it covered for an additional 5 to 7 minutes.
  4. 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.
  5. 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.
  6. Cover and place the mixture into the refrigerator for at least 2 hours or overnight.

to make the sauce

  1. 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.
  2. 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.
  3. 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.
  4. Allow to simmer for about 10 minutes, stirring occasionally.

to assemble the dish

  1. 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.
  2. Serve immediately with the warmed sauce.



  • 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