Sweet Potato Croquettes

These are a tasty treat! A yummy side dish to a meal or fabulous appetizer. They are crispy and golden on the outside and smooth and creamy in the middle. My suggestion: make extra Mashed Sweet Potatoes one night and the next night use the leftovers for Sweet Potato Croquettes!

2 cups mashed sweet potatoes (See recipe above. Each sweet potato makes about 1 cup of mashed sweet potato.)
4 tbsp. flour
2/3 cup Panko* Japanese bread crumbs
2/3 cup Canola oil

1) Refrigerate mashed sweet potatoes over night or a couple of hours.

2) Add flour to mashed sweet potatoes in medium-sized bowl and stir til blended.

3) Put Panko into small bowl.

4) Heat Canola oil in large, deep frying pan on medium-high heat.

5) Form sweet potato dough into small balls, a little smaller than a golf ball. Roll each ball in the Panko. Place each ball into the hot oil. Fry a couple of minutes until golden brown, then turn with tongs and fry the opposite side. Continue turning until each part of ball is equally brown.

6) Remove to plate covered with paper towel to absorb any extra oil. Serve warm.

*Panko breadcrumbs are available in almost every grocery store. Use Panko rather than regular breadcrumbs because they give it a light crunchy coating on the outside.

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