Sweet Potato Croquettes
(About 20 2” coquettes)
- 1 cup olive oil
- 3 lbs. sweet potatoes, skin on, cut into small cubes
- 1 cup cashews, plus a little bit more in case the mixture is sticky
- 1 cup unsweetened shredded dried coconut, plus a little bit more in case the mixture is sticky
- 2 cups grated or minced onions
- 1/2 tsp. cayenne pepper
- 2 tsp. cumin
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2 tsp. ground coriander
- 3 Tbsp. fresh grated ginger
- Zest of 1/2 lime
- 2 Tbsp. lime juice
Preheat oven to 400˚.
Put the sweet potatoes in a heavy pot and add about 3 inches of water to the pot and bring water to a simmer. With the lid on the pot, simmer the sweet potatoes until they are cooked through and will be easy to mash. While the potatoes cook, cook the onions. Add a bit of olive oil to a pan and heat. They add the onions to the pan and cook until soft. Remove the onions from the heat.
Toast the cashews in the oven 4 minutes and allow to cool. Pulse cashews and coconut in a food processor until almost a flour. Add the onion and and all the spices, juice and zest and pulse. Add the sweet potato mixture and blend well.
Fold into a bowl. Taste mixture and adjust seasoning as needed. Spoon out the mixture and make little 2” patties. If the mixture is too sticky, roll the croquettes in cashew/coconut mixture.
These can be baked in the oven or browned in a skillet with olive oil.
These freeze super well for 1 month.
Serve with your favorite salsa or sour cream and fresh herbs.