Browsing articles from "February, 2012"

Sweet Potato and Almond Croquettes

Sweet Potato and Almond Croquettes
I could eat sweet potatoes everyday. I could eat them baked, mashed, boiled, or fried. I could eat them drizzled with honey, topped with sausage, or baked into bread. As far as I am concerned sweet potatoes are the perfect food. They’re healthy, they’re tasty, and they can be prepared in an infinite number of ways. My default sweet potato recipe is to cube them, toss with some olive oil, salt, cayenne, a pinch of rosemary and roast until soft in the middle and crisp on the outside. These sweet potato croquettes are kind of like a more sophisticated, more refined, version of this dish. Soft, pillowy mashed spuds are mixed with goodies like scallions and ground almonds then rolled into balls and dipped in crunchy panko crumbs. The best part? There’s cheese!Sweet Potato and Almond Croquettes Traditionally potato croquettes are fried. I considered taking this route, I really did. I figured if there was was ever a time to eat fried foods, the week of the Super Bowl was it.  In the end though, I couldn’t do it. Partly because I felt guilty about the prospect of vilifying these healthy little potato balls by subjecting them to a hot oil bath, but mostly because it just seemed like too much work. And too much mess, and too much potential for failure, and burning myself. So I baked them instead…and they were wonderful!

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