Sweet Potato Croquettes
Michael Symon's genius strikes again!
- step-by-step directions
Sweet Potato Croquettes:
- vegetable oil (for frying)
- 1 1/2 cups all-purpose flour (divided, plus more for dusting)
- 4 eggs (divided)
- 1 cup panko breadcrumbs
- 2 cups leftover sweet potatoes (skins removed, mashed)
- 1 teaspoon chipotle powder
- 1 teaspoon hot paprika
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1/4 cup gruyere cheese (grated, plus more to garnish)
- 1 leftover turkey leg (meat removed from bone, minced)
- 1/4 cup leftover gravy
- Kosher salt and freshly ground black pepper (to taste)
- 1/4 cup leftover cranberry sauce
- 1/4 cup leftover gravy
- 2 tablespoons scallions (sliced on a bias)
- 2 tablespoons mint (leaves only, sliced thinly)
- 2 tablespoons cilantro (leaves only)
- For the Sweet Potato Croquettes: Fill a large pot over medium-high heat with 2-3 inches of vegetable oil and preheat to 325ºF.
- Prepare a dredging station by filling three shallow baking dishes: the first with 1 cup of all-purpose flour, the second with 3 eggs, lightly beaten, and the third with panko breadcrumbs.
- In a large bowl, stir together the sweet potatoes, chipotle powder, hot paprika, paprika, egg, olive oil, remaining 1/2 cup of flour and gruyere and season with salt and pepper. Set aside.
- In a medium bowl, stir together the turkey and gravy and set aside.
- Dust your hands with flour, scoop some sweet potato mixture into your floured hands and roll into a ball. Push a small spoonful of turkey into the center of the sweet potato ball and dredge the ball in the flour, egg then panko. Flatten the ball into a disk and gently place in the preheated oil. Fry on both sides until golden brown, about 3-4 minutes per side and remove to a paper towel-lined plate to drain. Repeat with remaining sweet potato mixture and turkey.
- For the Cranberry Gravy: In a small sauce pot over medium heat, whisk together the cranberry sauce and gravy and heat until warmed through, about 1 minute.
- To serve, spoon the cranberry gravy onto the bottom of a platter and lay the sweet potato croquettes on top. Garnish with scallions, mint and cilantro and finish with some grated gruyere.
- Tip: Get creative! Make your sweet potato croquettes vegetarian friendly by stuffing them with your leftover roasted vegetables!
5 Ingredient Crinkle Cookies
Perfectly Spiced Roast Chicken
Classic Holiday Brisket
Polenta with Sausage Ragu and Fresh Mozzarella
Roasted Pork Shoulder in Banana Leaf
Holiday Gingerbread Cookie
Zabaglione with Berries and Chocolate
Rich Chocolate Bundt Cake with Toasted Almonds
PB&J Cereal French Toast
Everything Bagel Cracker and Spinach Dip