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Prep time
1 hour 5 minutes
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Cook time
1 hour 10 minutes
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Serves
about 16 croquettes
Author Notes
Look no further than these Japanese sweet potato croquettes for a fun, snack-able way to kick off your dinner party. Made with roasted Murasaki sweet potatoes, which are more nuanced in sweetness and flavor than their orange counterparts, these crispy-creamy croquettes are the ideal balance of savory and sweet (with a subtle kick from a sprinkling of gochugaru).
Though this is a “project” recipe in a sense, it’s easy to break it up into manageable steps—and the LG STUDIO Double-Wall Oven, Electric Cooktop, and InstaView Refrigerator ensure an even smoother process. After the sweet potatoes are roasted in the oven, the flesh is mashed with butter, honey, gochugaru, and diced scallions before being shaped into balls. Chilling the croquettes in the freezer makes them easier to coat in flour, whisked eggs, and panko breadcrumbs, and a quick fry is all it takes to get them to shatteringly crispy, golden brown perfection. If you prefer to spread out the work, you can fully freeze the shaped croquettes (either coated or uncoated) and let them thaw to a cool room temperature before proceeding with dredging and/or frying.
While the croquettes can be enjoyed on their own, they’re even better dipped in a honey-miso mayo, which echoes the warm, sweet notes while adding a welcome savory edge. I’ve fried up these croquettes for family and friends, and they’ve been a crowd-pleasing appetizer every time—with their light, crispy coating and creamy sweet potato filling, they’re the perfect addition to any autumn meal.
—Joy Cho
Test Kitchen Notes
This recipe is shared in partnership with LG STUDIO. —The Editors
Watch This Recipe
Japanese Sweet Potato Croquettes With Honey-Miso Mayo
Ingredients
- For the croquettes:
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2 pounds
Murasaki sweet potatoes (about 6 medium sweet potatoes)
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2 tablespoons
unsalted butter, softened
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2 teaspoons
honey
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1 teaspoon
gochugaru
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1/4 cup
thinly sliced scallions (about 1 scallion)
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1/2 cup
all-purpose flour
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3
large eggs
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1 1/2 cups
panko breadcrumbs, plus more as needed
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4 cups
canola or vegetable oil, plus more as needed
- For the honey-miso mayo:
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1/3 cup
Kewpie mayo
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2 teaspoons
honey
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1 teaspoon
white miso
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1/2 teaspoon
freshly squeezed lemon juice
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1 pinch
freshly ground black pepper
Directions
- For the croquettes:
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Heat the oven to 400°F. Scrub the sweet potatoes and wrap each one in aluminum foil. Place the sweet potatoes on a baking sheet and roast in the oven until a fork easily pierces through without resistance, about 50 to 60 minutes.
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When cool enough to handle, remove the skins and transfer the sweet potatoes to a large bowl. Using a large fork or potato masher, mash the sweet potatoes.
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Add the butter, honey, gochugaru, salt, several cranks of freshly ground black pepper, and scallions, and mash with the sweet potatoes until evenly combined. Taste and season with additional salt, honey, or gochugaru as desired.
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Line a large plate or quarter sheet tray with parchment or wax paper. Scoop out the sweet potato mixture and roll into balls, about the size of a golf ball. You should end up with 16 to 17 balls.
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Place the tray in the freezer until the croquettes are slightly firmer but not frozen solid, about 20 to 25 minutes. In the meantime, fill 3 shallow bowls with the flour, eggs (whisk well to combine), and panko breadcrumbs, respectively.
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Remove the croquettes from the freezer. Working with one at a time, lightly coat in the flour, then the egg mixture, then thoroughly dredge in the breadcrumbs.
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Pour the oil into a medium pot or saucepan (the oil should be about 1 to 2 inches deep) and heat over high until shimmering, about 350°F. I like to use my first croquette as a test to make sure the oil is nice and hot, but not splattering.
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When the heat is ready, carefully drop the croquettes in, a few at a time (don’t overcrowd the pot). Fry the croquettes until crispy and golden brown, turning frequently to ensure even cooking, about 2 to 3 minutes. Adjust the heat and change out the oil as necessary. Transfer the croquettes to a cooling rack.
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Croquettes are best eaten fresh, but if not serving right away, they can be set on an oven-safe rack (with a baking sheet underneath) and warmed in a 300°F oven for 10 to 15 minutes until heated through.
- For the honey-miso mayo:
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Mix the mayo, honey, miso, lemon juice, and a few cranks of freshly ground black pepper in a small bowl until smooth. Taste and adjust if needed.
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