What to do with leftover mashed sweet potatoes? Delicious served as hors d’oeuvres or as a side dish, these colorful, creamy, and crunchy sweet potato croquettes (croquetas de batata) are inspired by the ham or potato “croquetas” popular at tapas bars in Spain. Serve with the tangy Romesco Sauce on this site. Buen provecho!

Sweet Potato Croquettes
Yield about 10

INGREDIENTS
· ¼ cup parmesan cheese, finely grated
· 1 ½ cups leftover, cold, mashed sweet potatoes
· 1 large egg
· ¼ cup plus 1 tablespoon all-purpose flour
· ½ teaspoon kosher salt, plus more for serving
· ¼ teaspoon freshly ground black pepper
· ½ cup plain Panko breadcrumbs (can sub regular breadcrumbs)
· Canola oil to cover the bottom of a Dutch oven or cast-iron pan 1-2 inches deep

Preparation
1. Thoroughly mix 3 tablespoons of flour with the cold sweet potatoes, parmesan, salt, and pepper.
2. Scoop out the cold potato mixture into 10 portions (about 2 rounded tablespoons each). Shape each portion into a ball (like making a meatball) and place it onto a baking sheet. (You can do this ahead of time and refrigerate the potato balls covered until ready to use.)
3. Set up a breading station. Place the remaining 2 tablespoons of all-purpose flour in a large shallow bowl or pie dish. Place the egg in a second shallow bowl or pie plate and whisk until smooth. Place ½ cup of breadcrumbs in a third shallow bowl or pie plate.
4. Working with one croquette at a time, gently roll in the flour to coat and make each croquette into an oblong form.
5. Using a fork under each croquette, dip in the egg mixture and coat with the egg. Lift out of the egg, let the excess egg drip off for a few seconds, then gently roll the croquette in the breadcrumbs to coat evenly. Using the fork as a spatula, return the croquettes to the baking sheet.
6. Heat the frying oil and set up a cooling station. Heat the oil over medium-high heat until the oil reaches 350ºF. Note: a candy or deep-fry thermometer helps monitor to keep the oil at a consistent temperature. If you don’t have a thermometer, drop a small piece of bread into the hot oil. When it browns immediately, the oil is hot enough. Meanwhile, line a baking sheet with paper towels and place a wire rack over the paper towels.
7. Reduce the heat to medium to maintain the oil temperature of 350ºF. Fry the croquettes in two batches until golden brown, 3 to 4 minutes, turning so the croquettes brown evenly. Use a slotted spoon to remove the croquettes from the oil. Hold them over the pot for a few seconds to drain off excess oil, then place on the rack. Repeat with the remaining croquettes maintaining the temperature of 350ºF.
8. Let croquettes cool for at least 5 minutes.

Serve as appetizers or a side dish. The croquettes are best eaten the day they are made, but you can reheat them in a toaster oven or oven at 300 F. for 15 minutes.

Wine Pairing: delicious as an appetizer served with a Rosé.

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The Old English word for thinly sliced potatoes is “collops”, hence the name Scalloped Potatoes, a popular British dish made with sliced potatoes, onions, garlic, and herbs in a cream sauce, sometimes topped with bread crumbs. In France, a similar dish is called Au Gratin Potatoes (Gratin de Pommes de Terre), the main difference being that the French dish uses cheese and cream to make a richer sauce and the potatoes are usually sliced thinner. Either way you make it, it’s pure comfort food! Here’s my version of this popular comforting dish. I hope you enjoy it.

CHEESY HERBED AU GRATIN POTATOES
Serves 4

INGREDIENTS:

1 tablespoon olive oil
3-4 medium all-purpose potatoes peeled and sliced thin (about 1/16 inch; use the slicing blade on your food processor or a mandoline)
2-3 cloves garlic minced
1 medium onion chopped (a heaping ½ cup+)
1 tablespoon fresh sage minced
1/2 teaspoon nutmeg
1 1/4 cup milk or half-and-half
2 teaspoons flour
1/2-3/4 cup coarsely grated Gruyere cheese
Salt and pepper
Bread crumbs (optional)

PREPARATION:
Preheat the oven to 425 and coat a 9 inch Pyrex pie plate or dish with butter.

Peel and slice the potatoes using the slicing blade of a food processor or a mandoline and place them in a bowl of water with a bit of salt to keep them from turning brown.
Heat the olive oil in a skillet. Add the onion and saute for a minute, add the garlic, and continue to saute until the onion is translucent.
Add the flour and stir for a minute or two until well mixed with the onion mixture.
Stirring constantly, slowly add the milk and half the cheese, sage, nutmeg, salt, and pepper. Continue to stir over low heat until the mixture thickens. (Do not boil.) Cover and set aside off the heat.
Strain the potatoes and pat dry. Add half the potatoes and half the warm sauce to the buttered pie plate; add the remaining potatoes and remaining sauce. Top with the remaining cheese and some freshly grated black pepper. (Optional: sprinkle with Panko bread crumbs.)
Bake in the oven for 40-45 minutes or until the cheese is golden brown and the potatoes are tender when pierced with a fork.

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Sweet Potato Croquettes →

Au Gratin Potatoes →