This crunchy, creamy Sweet Potato Croquettes Recipe is loaded with healthy ingredients, but tastes like an indulgent, sweet, full-flavor dessert bomb!
Sweet Potato Croquettes
My sweet-tooth game has been on-point! I’ve been baking pumpkin oatmeal cookies and whipping up Dutch apple pies with reckless abandon lately. Guess I could blame those cravings on autumn’s cooling temperatures. But that wouldn’t exactly be fair. I crave dessert year-round! It seems as though, no matter how full I am after a meal, I always seem to have a bit of room left for a sweet treat. How often does an indulgent, deep fried dessert manage to stay on the healthier side? Sadly, not often. Good news time! These crunchy-on-the-outside, creamy-on-the-inside sweet potato croquettes are loaded with healthy ingredients, but taste like a full-flavor dessert bomb!
Although deep fried, I managed to keep these dessert-grade sweet potato croquettes on the healthier side by using ingredients that pulled double duty. Nutritious sweet potatoes and bananas have a natural sweetness to them, negating the need to use granulated sugar. I’m always surprised at how luxurious and smooth mashed banana can make a dessert! And antioxidant loaded walnuts add an excellent texture component. Instead of all-purpose flour, I used whole wheat flour to help bind the croquettes. All of these healthy ingredients meant that I didn’t feel too bad about what came next!
Healthier Deep Fried Dessert Goodness
I’ve never been shy about my fear of deep frying. In the past, I’ve gone to great lengths to avoid having pots of mega-heated oil on my stovetop. However, for these sweet potato croquettes, I put my anxiety aside and got to frying! This healthier dessert deserved a super crunchy texture. It seemed only fair! To keep the croquettes from burning, I used a deep fry probe thermometer to make sure the oil never got above 350°F. And I only added a few croquettes at a time to avoid overcrowding the pot (and lowering the oil’s temp in the process). Result: golden brown perfection!
After cooling on paper towels, this healthier dessert was almost ready. Just before serving, I drizzled a bit of sweet condensed milk over the top (you can use coconut milk as well). It boosted the sweet factor and contributed to a perfect texture balance. Crunchy and creamy wins the day! We had some leftover sweet potato croquettes that Ben ate the next morning with his coffee. He licked his chops and said the flavor and texture of that awesome dessert-for-breakfast mixture reminded him of a Vietnamese coffee flavored donut-hole. Whoa! Magic! What’s your favorite dessert? I’d love to hear about it in the comments!
Other simple, delicious, healthier dessert recipes:
- Baked Apples With Walnuts and Cider
- Kinako Dango (Sweet Soy Flour Dumplings)
- Olive Oil, Honey and Apple Cake
- Coffee Jelly コ-ヒ- ゼリ-
- Matcha and Dark Chocolate Bread Pudding
Did you like this Sweet Potato Croquettes Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
- Preheat oven to 400°F. Put sweet potatoes on a cooking tray and bake for 45 minutes, or until tender. Set aside and let cool to room temperature.
- Peel sweet potatoes and add to a large mixing bowl. Add banana and mash until smooth. Add egg, walnuts, flour and salt. Mix well.
- Portion about a tablespoon of sweet potato mixture and shape into a ball. Transfer to a plate and repeat until all the mixture has been used.
- Put egg in a separate bowl and whisk lightly.
- In a separate bowl , add panko breadcrumbs.
- One by one, dip sweet potato balls in egg - then coat in breadcrumbs.
- Heat oil to 350°F and add a few croquettes at a time. Fry for about 4-5 minutes, until golden brown.
- Remove from oil and drain on a paper towel.
- Serve drizzled with a little coconut milk or condensed milk.
Low in sodium
High in manganese
High in potassium
High in vitamin C