I knew these croquettes would taste phenomenal even before I made them. Was it intuition? An educated guess? A lucky gamble? I am not sure. What I know for sure is that the dish delivered all its promises and in the most delicious way possible. The boniato flesh lends itself perfectly to be breaded and fried:
It has the perfect balance of firmness and softness, of subtle sweetness and savory starchiness. When ready, the crunchy outer layer caves delicately to reveal a moist interior, all in just one bite. Do yourself a favor, get some boniatos and try this recipe now! Let us know what you think below.
Sweet potato croquettes Recipe
Print recipe| Serves | 4-6 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
Ingredients
- 1lb boniatos (white-fleshed sweet potatoes)
- 2 beaten eggs
- 1/2 cup bread crumbs
- salt, vegetable oil for frying
Directions
| 1. | Cook the boniatos in a large pot with salted water over medium heat for about 15 minutes or until fork tender. Drain, transfer to a large bowl and mash |
| 2. | Place the eggs in a bowl. Place the bread crumbs in another bowl. Form the croquettes using your hands. The shape should be as a small cylinder or a ball |
| 3. | Dip the formed croquettes into the beaten eggs covering all sides, and then cover them with bread crumbs. |
| 4. | Fill a large skillet with oil and heat over medium-high heat to 350°F. Place the croquettes into heated oil and fry for 4 minutes or until brown on all sides, turning over once about halfway through. |
| 5. | Remove from the oil and place on a plate lined with paper towels in order to absorb the excess oil. Serve |
