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Sweet Potato & Chorizo Croquettes

Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 55 min. + chilling Cook: 5 min./batch
  • Makes
    3 dozen


  • 2 large sweet potatoes (about 12 ounces each), cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 14 ounces fresh chorizo or bulk spicy pork sausage
  • 2 cups (8 ounces) queso fresco or shredded Mexican cheese blend
  • 1 large egg
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup panko bread crumbs
  • Oil for deep-fat frying
  • Pretzel sticks and fresh cilantro leaves


  • Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl.
  • Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour.
  • Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels.
  • Decorate with pretzel sticks and cilantro.
Nutrition Facts
1 croquette: 110 calories, 8g fat (2g saturated fat), 19mg cholesterol, 174mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 5g protein.

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