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Sweet Potato Croquettes Recipe with Goat Cheese Dip

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Sweet Potato Croquettes Recipe with Goat Cheese Dip

For a crispy bite with a creamy, balancing accompaniment, this sweet potato croquettes recipe with goat cheese dip hits the spot. It's sweet, savory, crispy, and soft, checking off all the boxes that make for the perfect snack.

Sweet potato is the perfect fill-in for regular potato and is paired with fresh sage – really, a match made in heaven. The accompanying dip is based in goat cheese and mayonnaise and boosted with lemon, green onions, and seasoning. This croquettes recipe will be a hit at your next get together and will soon become the newest (and most lasting) family favorite. Enjoy!

Sweet Potato Croquettes Recipe with Goat Cheese Dip

Serves 10


For the croquettes

  • 2 medium sweet potatoes, peeled and chopped
  • 2 tablespoons unsalted butter
  • 4 sage leaves, chopped
  • 3 cups panko crumbs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 egg
  • 4 cups sunflower oil

For the dip

  • 1 cup mayonnaise
  • 1 soft goat cheese log
  • 2 tablespoons olive oil
  • 2 green onions
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

For garnish

  • Salt to taste
  • ¼ cup grated parmesan

From the Organic Authority Files


For the croquettes, bring the sweet potatoes to a boil in salted water. Reduce heat to a simmer and cook for about 10-15 minutes, or until tender. Drain and return to the pot. Add the butter, sage, 1 cup of the panko crumbs, salt, and pepper. Use a potato masher to mash all the ingredients together. Once slightly cooled, add in the egg and mash until well incorporated. Transfer the pot to the fridge, uncovered, and let it cool until stiff – about 4-5 hours.

Once the sweet potato mixture has cooled, line a large cookie sheet with parchment paper. Scoop 2 tablespoons at a time of the mixture and shape them into ovals. Roll the ovals in the remaining 2 cups of panko crumbs and place on the parchment paper. Repeat with the remainder of the mixture, placing each croquette a few inches apart. Place the sheet into the freezer and let the croquettes freeze.

Once they are frozen, prepare to fry the croquettes. Fill a deep saucepan with the sunflower oil and heat it until it reaches 325 degrees Fahrenheit. Carefully add a few croquettes at a time to the oil and let fry for 3 minutes before removing. Turn the coquettes as they fry so that each side is cooked evenly until golden brown. Remove from the oil and transfer to a plate lined with paper towels. Immediately sprinkle with salt and grated parmesan. Repeat the frying process for the remaining croquettes.

For the goat cheese dip, combine the mayonnaise, goat cheese, olive oil, onions, lemon juice, lemon zest, and salt and pepper to a blender and blend until smooth. Cover and store in the fridge until ready to serve.

Serve the croquettes aside the dip.

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