Loaded Sweet Potato Croquettes


Around the holidays I tend to want a sweet potato dish at some point, but what usually gets served is a brown sugar and cinnamon marshmallowy mess of a casserole. There was a potluck at work recently for Thanksgiving where several people brought sweet potato dishes, all of which were the same brown sugary concoction. I was not thankful. Come on people, you can do more with sweet potatoes than that. I wanted to do something different so I whipped up these sweet potato croquettes with a savory approach.

Gorganzola Cheese

Of course my favorite thing about this is the cheesy center. I used Gorgonzola for half and Blue Cheese for the other half. The sharp bite of the cheeses with the sage work really well with the sweetness of the potato; A nice change from the usual. Christmas is coming up so lay off that tired 1950s marshmallow casserole recipe you’ve been making for years and try something different this time.


This recipe is composed of estimated measurements and is merely a guideline. Have fun with it. Know your food and taste as you go.     -Don’t learn recipes, learn to cook.


  • 8 to 12 slices of Bacon, cut into small pieces
  • 2 large Sweet Potatoes, cooked and mashed
  • 2  tbsps Brown Sugar
  • 1 tbsp finely chopped fresh Sage
  • Salt & Ground Black Pepper to taste
  • 1/2 cup chopped Chives
  • Blue cheese or Gorgonzola, crumbled or chunked


  • 2 Eggs
  • 2 cups Flour
  • 2 1/2 cups Panko Bread Crumbs
  • Vegetable Oil for deep frying


  1. Fry the bacon in a pan over medium heat until crisp. Remove from pan and into a mixing bowl.
  2. To the bacon add the mashed sweet potatoes, brown sugar, sage, and salt and pepper to taste. Stir in the egg. Refrigerate the mixture for at least 3 hours or you can prepare these the day before and chill overnight.
  3. After the mixture has chilled, scoop out heaping tablespoonfuls and roll them between your hands to form 3 inch rolls . Place a piece of cheese into the middle completely sealing the sweet potato mixture around the cheese. Repeat until all of the potato mixture has been used. You can also mix the crumbled cheese into the potato mixture if you prefer. I prefer the cheese center.
  4. To make the breading, in a shallow dish, beat the eggs well. Place the flour in a separate dish and the panko bread crumbs in a separate dish.
  5. Roll each croquette first in the flour, then in the egg wash, then in the panko making sure it is completely breaded. Repeat until all the croquettes are coated.
  6. In a frying pan heat 2 inches of oil over medium high heat. Once the oil is hot fry the croquettes in batches until golden brown, 1 or 2 minutes per side. Wait a minute between each batch to let the oil get reach original temperature. Remove the croquettes with a slotted spoon and drain on paper towels. Serve immediately.

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