Sweet Potato Croquettes
makes 12-15 croquettes
3 large sweet potatoes, cooked
1/4 cup milk
2 Tbsp butter
1/2 cup shredded cheddar
salt & pepper
Italian seasoned bread crumbs
Peel the potatoes, place into a bowl along with the milk and butter. Season with salt and pepper. Mash until smooth. Stir in the shredded cheddar.
Using a cookie scoop, form the mixture into balls. Then roll the sweet potato balls in breadcrumbs. Place on a baking sheet or dish and place in the fridge for about 30 minutes to firm them up a bit.
In a large pan add about a 1/2 inch of vegetable oil. Heat over medium high heat. To test the oil, drop in a pinch of breadcrumb, if it gently bubbles around the breadcrumb then you are ready to go.
Add in several of the croquettes and gently press down with a spatula to flatten just slightly. Fry until golden brown on both sides. Place onto paper towels to absorb any extra oil.