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Sweet Potato Chili Croquettes are a delicious and innovative take on a classic dish that marries the earthy sweetness of sweet potatoes with the robust flavors of chili and spices. These delightful bites are not only a fantastic appetizer or snack; they also serve as a hearty main dish for those looking to incorporate more plant-based meals into their diet. With the rising trend of vegetarian and vegan cooking, Sweet Potato Chili Croquettes have gained popularity for their health benefits and satisfying taste.

Sweet Potato Chili Croquettes

Discover the delicious world of Sweet Potato Chili Croquettes, a flavorful twist on a classic favorite. These croquettes blend the natural sweetness of sweet potatoes with hearty black beans, fresh vegetables, and a blend of spices for a delightful taste experience. Perfect as an appetizer or main dish, they are packed with nutrients and plant-based goodness. Easy to make and sure to impress, these croquettes are a wholesome option for any meal or gathering. Enjoy crafting these delicious bites that combine health and indulgence effortlessly!
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Ingredients
  

2 medium sweet potatoes (about 1 pound), peeled and diced

1 cup cooked black beans (canned, drained, and rinsed)

1 red bell pepper, finely chopped

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (adjust to taste)

¼ cup fresh cilantro, chopped

1 cup breadcrumbs (plus extra for coating)

1 large egg (or flax egg for a vegan option)

Salt and pepper, to taste

Olive oil, for frying

Sour cream or yogurt, for serving (optional)

Lime wedges, for garnish

Instructions
 

Boil the Sweet Potatoes: In a large pot, add the diced sweet potatoes and cover with water. Bring to a boil and cook for 15-20 minutes until tender. Drain and let cool slightly.

    Mash the Sweet Potatoes: Transfer the drained sweet potatoes to a mixing bowl and mash them with a fork or potato masher until smooth.

      Combine the Filling: To the mashed sweet potatoes, add the black beans, red bell pepper, red onion, garlic, cumin, chili powder, smoked paprika, cayenne pepper, cilantro, and season with salt and pepper. Mix well until all ingredients are combined.

        Add Bindings: Stir in the breadcrumbs and the egg (or flax egg) until the mixture is cohesive and holds together nicely. If it's too wet, add a little more breadcrumbs.

          Form the Croquettes: With wet hands, scoop out about 2 tablespoons of the mixture and form into small patties or croquettes. Place them on a baking sheet lined with parchment paper.

            Chill the Croquettes: Refrigerate the formed croquettes for at least 30 minutes to help them firm up. This step is crucial for maintaining their shape during frying.

              Heat the Oil: In a large skillet, heat about ½ inch of olive oil over medium heat until shimmering.

                Fry the Croquettes: Carefully add a few croquettes to the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side until golden brown and crispy. Use a slotted spoon to transfer the cooked croquettes to a paper towel-lined plate to drain excess oil.

                  Serve: Serve warm with a dollop of sour cream or yogurt and lime wedges on the side for squeezing over the top. Enjoy your delicious Sweet Potato Chili Croquettes!

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings