Sweet Potato Croquettes

Oxmoor House
1 1/2 dozen


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5 medium-size sweet potatoes, boiled, peeled, and mashed (about 4 cups)
1/2 cup milk
1 egg, beaten
2 tablespoons butter or margarine, melted
1 tablespoon sugar
1 teaspoon salt
2 eggs, well beaten
1 1/2 cups cracker crumbs
Vegetable oil


Combine first 6 ingredients; beat at medium speed of an electric mixer until smooth. Shape potato mixture into croquettes using about 1/4 cup mixture for each croquette.

Dip croquettes in egg, and roll in cracker crumbs. Fry in deep hot oil (375°) until golden brown. Drain; serve immediately.

Created date

February 2010