These shatteringly crisp croquettes were adapted from George Washington Carver’s No. 19 recipe in Bulletin 38, Tuskegee Institute, 1922
2 cups roasted and mashed sweet potato
1 (½-inch) piece ginger, grated
½ teaspoon salt
½ teaspoon cinnamon
2 egg yolks
Canola oil, for frying
1 whole egg, beaten
1 cup cornflakes, finely crushed
Sorghum or honey for drizzling
Deep fry thermometer
- Preheat oven to 350 degrees. Combine sweet potato, ginger, salt, cinnamon, and egg yolks in a baking dish. Bake for 40 minutes, until moisture cooks out and filling comes together. (It will start to pull away from the sides of the baking dish.) Cool completely.
- Fill a dutch oven fitted with deep fry thermometer halfway with canola oil and heat to 350 degrees. Beat whole egg in a bowl and add cornflakes to another bowl.
- Roll spoonfuls of cooled sweet potato filling into oval croquettes and dip in egg, letting excess drip off, then roll in crushed cornflakes. Lower into hot oil and fry until golden brown and crisp, about 2 to 3 minutes. Serve hot with a drizzle of sorghum or honey.