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Sweet Potato Chili Croquettes are a delightful fusion of flavor and texture designed to tantalize your taste buds. Combining the natural sweetness of sweet potatoes with the hearty earthiness of black beans and a medley of spices, these croquettes offer a mouthwatering experience that is both satisfying and nutritious. With their golden, crispy exterior and a rich, flavorful filling, they serve as an excellent appetizer or a light meal option, appealing to both vegetarians and meat-lovers alike.

Sweet Potato Chili Croquettes

Discover the delicious world of Sweet Potato Chili Croquettes! These crispy delights combine the natural sweetness of sweet potatoes and hearty black beans, creating a mouthwatering treat that’s perfect as an appetizer or light meal. Packed with nutrients and vibrant flavors from fresh vegetables and spices, these croquettes are sure to please both vegetarians and meat-lovers. Follow our recipe for step-by-step instructions and tips for achieving the perfect texture and taste in your kitchen. Enjoy making these flavorful bites that are not only satisfying but also nutritious!
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Ingredients
  

2 medium sweet potatoes (approximately 1 pound), peeled and diced into 1-inch cubes

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 based on your heat preference)

¼ cup fresh cilantro, chopped

1 cup breadcrumbs (plus extra for coating)

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

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, place the diced sweet potatoes and cover them with enough water to submerge fully. Bring the water to a rolling boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Once cooked, drain the potatoes and allow them to cool slightly.

    Mash the Sweet Potatoes: In a mixing bowl, transfer the drained sweet potatoes. Using a fork or a potato masher, mash the potatoes until they are smooth and free of lumps.

      Combine the Filling: To the mashed sweet potatoes, add in the black beans, finely chopped red bell pepper, red onion, minced garlic, ground cumin, chili powder, smoked paprika, cayenne pepper, and chopped cilantro. Season with salt and pepper to taste. Mix thoroughly until all ingredients are evenly incorporated.

        Add Bindings: Gently fold in the breadcrumbs and the egg (or flax egg) into the sweet potato mixture. Mix until the mixture becomes cohesive and holds together firmly. If the mixture feels too wet, gradually add a little more breadcrumbs.

          Form the Croquettes: With slightly damp hands, scoop out about 2 tablespoons of the mixture and shape it into small patties or croquettes. Place each formed croquette on a baking sheet lined with parchment paper to prevent sticking.

            Chill the Croquettes: Cover the baking sheet with plastic wrap and refrigerate the formed croquettes for at least 30 minutes. Chilling will help them firm up, making them easier to handle during frying.

              Heat the Oil: In a large skillet, pour in about ½ inch of olive oil and heat it over medium heat until it shimmers and is hot but not smoking.

                Fry the Croquettes: Carefully add a few croquettes to the hot oil, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are a beautiful golden brown and crispy. Once cooked, use a slotted spoon to transfer the croquettes to a plate lined with paper towels to absorb any excess oil.

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

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