Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Sweet Potato and Almond Croquettes
Ingredients
Directions
Prepare the pulp
Bake sweet potatoes.
Remove the pulp and put through a sieve.
Mix and shape
To the 2 cups of pulp, add a scant teaspoon of salt, 2 tablespoons of butter, 1 beaten egg, 3 tablespoons of chopped blanched almonds, and enough hot milk or cream to make a paste of a good handling consistency.
Form the mixture into shape, coat with egg and crumb, and fry in deep fat.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet potato pulp (in the method)
- Forms the bulk of the croquette and gives it a soft, starchy body.
- Butter
- Adds fat for richness and a smoother, more tender texture.
- Egg
- Binds the mixture together and helps the crumb coating adhere.
- Almonds (in the method)
- Adds nutty flavour and a bit of texture against the soft pulp.
- Milk or cream (in the method)
- Adds moisture so the mixture becomes a paste that holds its shape.
The step that matters
Adjusting the liquid to a handling consistency. Hot milk or cream must be added gradually. Too little leaves the paste stiff and cracking when shaped, while too much makes it soft and likely to slump or break apart in the hot fat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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