These shatteringly crisp croquettes were adapted from George Washington Carver’s No. 19 recipe in Bulletin 38, Tuskegee Institute, 1922

recipe heading-plus-icon

yields

8 Croquettes

    Ingredients
  • 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
  • Special Equipment
  • Deep fry thermometer
steps
  1. 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.
  2. 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.
  3. 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.



  • Recipe By
    Keia Mastrianni from George Washington Carver’s No. 19 recipe in Bulletin 38, Tuskegee Institute, 1922
  • Contributing City
    Charlotte
Featured Articles

Related Recipes

Recipes

Mushroom Levain

This recipe for an earthy hearth loaf of mushroom bread from BK17's Sarah Owens [...]

Recipes

Mushroom and Oxtail Pho with Sweet Peas

Season oxtail slices with salt and carefully place as many pieces as will fit [...]

Leave a Reply

Be the first to comment.


The Wine Lover Issue

Subscribe

1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue