Stuffed Sweet Potato Croquettes

Stuffed Sweet Potato Croquettes


• 29-ounce can Dunbar sweet potatoes, drained

• 8 ounces Monterrey Jack cheese, shredded

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon white pepper

• 1 cup all-purpose flour

• 1 tablespoon garlic powder

• 3 eggs

• 1/4 stick butter

• 1/4 cup milk

• 1/4 large onion, diced

• 1 1/2 c. corn flake crumbs

• 8 ounces chicken breast, diced

• Oil for frying, as needed

• 8 ounces sugar-cured ham, diced


• Saute onions, ham and chicken in butter over medium high heat in a saute pan until done (approximately 12 minutes).

• Mix in Monterrey Jack cheese, season with pepper and divide into 1-ounce portions.

• Puree sweet potatoes in a food processor with garlic powder, salt and white pepper.

• Divide sweet potato mixture into two-ounce balls.

• On floured surface, press each sweet potato ball into a flat patty one-quarter inch thick and three inches in diameter.

• Place a 1-ounce -portion of the ham/chicken filling in the center of each sweet potato patty, then fold up the edges of the -potato patty over the filling to form a smooth uniform ball.

• Beat eggs and add milk for an egg wash.

• Dip each croquette into the egg wash and then the cornflake crumbs.

• Deep fry for seven minutes at 350° until golden brown.

• As an alternative to deep frying, pan-fry in an iron skillet with an inch of vegetable oil over medium-high heat.

• Yields 10 croquettes.