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!
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