Sweet Potato Croquette

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Difficulty Intermediate
Portions: 10
Total 66 min

Ingredients

  • 2 Cubes MAGGI® Onion and Garlic Cube
  • 2 Pounds Sweet Potatoes peeled and cubed
  • 3 Tablespoons Butter, Salted
  • 1 1/2 Teaspoon Cinnamon Powder
  • 1/2 Teaspoon Nutmeg Powder
  • 1/2 Cup MAGGI® Liquid Coconut Milk
  • 2 Cups All-Purpose Flour
  • 1 Cup MAGGI® Liquid Coconut Milk
  • 1/2 Cup Water
  • 2 Cups Panko Breadcrumbs
  • 4 Cups Vegetable Oil (oil of your preference)

Instructions

  • 1.  Dissolve Seasoning Cubes in water and boil the sweet potato for 15 minutes or until tender. Drain the sweet potatoes and place into a mixing bowl.
  • 2.  While mashing, incorporate the sugar, butter, cinnamon powder, nutmeg powder, and Liquid Coconut Milk a little at a time.
  • 3.  Begin shaping the sweet potato mixture into balls, 1.5 tbsp in size. Place on a prepared baking sheet. Allow to chill for 10 minutes.
  • 4.  Begin shaping the sweet potato mixture into balls, 1.5 tablespoon in size. Place on a prepared baking sheet. Allow to chill for 10 minutes.
  • 5.  Take the sweet potato balls, coat them in the flour, followed by the milk and finally the panko breadcrumbs. Repeat the process for each ball until completed.
  • 6.  Deep fry in oil (375°F) for 7 to 10 minutes until fully cooked and crunchy. Allow to drain on a paper towel to remove excess oil before serving with dipping sauce of your choice.

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