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Sweet Potato Croquettes

Sweet potato croquettes are fried potato cakes coated in cracker meal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Sweet Potato Croquettes

Why it works: Sweet potato and egg work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 843 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Sweet Potato Croquettes

Ingredients

Directions

Prepare the potatoes

  1. Boil the sweet potatoes in salted water until tender.

  2. Drain thoroughly and mash the potatoes.

Shape and coat

  1. Form the mashed potatoes into long, slender molds, about the size of your finger.

  2. Dip each mold in beaten egg, then coat with cracker meal.

Fry

  1. Fry in smoking hot lard until golden brown, ensuring they are not too greasy.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

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.

  1. Sweet potato + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together843 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet potatoes
Provide the starchy, mashable base that holds the croquette's shape and body.
Egg
Binds the coating so the cracker meal adheres and sets into a crisp shell.
Cracker meal
Forms a crumb coating that browns and crisps during frying.
Lard
Conducts heat for frying, browning the coating and crisping the surface.

The step that matters

Fry in smoking hot lard. If the lard is not hot enough, the coating absorbs more fat before it sets, leaving the croquettes greasy and pale. Hot fat sets the crumb quickly so it browns and stays crisp.

“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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