My father was an excellent cook and thankfully for me he wrote down most of his recipes. I love looking at the faded recipes written with care in his neat handwriting. My dad passed away 19 years ago so each time I prepare one of his recipes it brings back great memories of my father.
The dish I’m preparing are his Sweet Potato Croquettes.
I bought some beautiful sweet potatoes from the farmers market and I have a wonderful no-fail way to bake them…
- Sweet Potatoes
- Preheat oven to 375 degrees and wash the sweet potatoes thoroughly to ensure all dirt has been removed.
- Be sure to pat them dry afterwards.
- Rub them with a thin layer of oil. I used olive oil but vegetable oil works too.
- Use a fork to prick the potatoes before wrapping them in foil.
- Depending on the size of your potatoes they could take anywhere from 30 minutes to an hour before they’re done.
- 2 cups cooked, mashed sweet potatoes
- 1/4 cup melted butter
- 2 tablespoons Sherry
- 1/4 teaspoons cinnamon
- 2 tablespoons sugar
- 1/8 teaspoons salt
- 1 egg
- 1 cup chopped nuts (enough to roll croquettes in)
- 1 egg white
- Mix all ingredients except last two.
- Mold croquettes in tablespoon.
- Beat egg white.
- Put molded croquettes in egg whites then nuts.
- Cook in hot grease in wire basket or shallow fry in pan.
- You can substitute 1/4 teaspoon almond extract for the sherry.
I chopped the walnuts with my Ninja to an almost fine consistency and beat the egg whites in a separate bowl.
I used a small cookie scoop instead of a tablespoon to ensure each one was the same size.
Once you scoop them go ahead and drop them into your egg whites, roll them around then drop them in the chopped nuts.
After you roll them in the chopped nuts, flatten them by hand and put aside until you’re ready to fry them.
Dad’s recipe says to fry them in a wire basket. I didn’t feel like getting my fry daddy out so I just used my small Lodge iron skillet.
I fried each one for about 2 minutes on each side.
And Voila! These were so good! They reminded me of little sweet potato casserole bites. Very delicious and nutty with a hint of cinnamon.
I am definitely going to splurge on the Sherry next time I prepare these just to keep it authentic to how my dad used to make them.