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Sweet potato croquettes with burrata dip and pistachio crunch on a plate

Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch

Crispy sweet potato croquettes served with a creamy burrata dip and topped with crunchy pistachios create a delightful appetizer or side dish.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Croquettes
  • 2 large sweet potatoes, roasted and mashed Roasted until tender.
  • 1/2 cup grated Parmesan cheese For added flavor.
  • 1 large egg Beaten.
  • 1/2 cup breadcrumbs (panko recommended) To ensure a crispy texture.
  • 1 tsp paprika For seasoning.
  • 1/2 tsp garlic powder Enhances flavor.
  • to taste Salt and pepper For seasoning.
  • as needed Flour For coating.
  • as needed egg wash Made from beaten egg and water.
  • as needed extra breadcrumbs For coating.
  • as needed Oil for frying (or cooking spray if baking) For frying the croquettes.
For the Burrata Dip
  • 1 ball burrata cheese Provides creaminess.
  • 2 tbsp olive oil For blending.
  • 1 tbsp fresh basil or thyme For flavor.
  • 1 pinch salt For seasoning.
For the Topping
  • 1/2 cup pistachios, crushed Garnish for added crunch.

Method
 

Preparation
  1. Roast the sweet potatoes until tender. Allow them to cool slightly before mashing.
  2. Season the mashed sweet potatoes with paprika, garlic powder, salt, and pepper to taste.
Mixing & Chilling
  1. In a mixing bowl, combine the mashed sweet potatoes, grated Parmesan, and beaten egg. Mix until well combined.
  2. Shape the mixture into small rounds or cylinders, about the size of a golf ball. Chill the croquettes in the refrigerator for about 15 minutes.
Breading
  1. Prepare three shallow dishes: one with flour, one with an egg wash, and one with breadcrumbs.
  2. Dredge each croquette in flour, dip in the egg wash, and then coat with breadcrumbs, pressing gently to ensure the coating sticks.
Cooking
  1. Heat oil in a frying pan over medium heat. Fry the croquettes for 3 to 4 minutes on each side or until golden brown and crispy.
  2. Alternatively, preheat your oven to 400°F (200°C) and bake for 20 minutes until crisp.
Making the Burrata Dip
  1. In a food processor, blend burrata cheese with olive oil, fresh herbs, and a pinch of salt until creamy.
Plating
  1. Plate the crispy sweet potato croquettes with the burrata dip on the side.
  2. Sprinkle crushed pistachios over the croquettes for an added crunch and garnish with additional herbs if desired.

Notes

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F (190°C) until warm and crispy. Avoid microwaving.