Sweet Potato Croquettes Burrata Dip

Crisp golden sweet potato croquettes paired with creamy burrata dip and a flutter of toasted pistachio bits can turn any meal into an occasion This is one of those recipes I started making for holiday gatherings but now it sneaks into our regular dinner rotation because it is both comforting and impressive for guests

I still remember the first time I brought these out at Thanksgiving My sister and I could not stop snacking on them before dinner and now we make them just because

Ingredients

• Egg: brings the mixture together smoothly and ensures the croquettes hold their shape Choose fresh eggs for the best results
• Garlic powder: boosts savory flavor throughout Use a high quality garlic powder for deeper taste
• Salt and pepper: balance all components and keep the dish lively Taste your seasoning mixture before shaping
• Mashed sweet potatoes: create the creamy earthy base Look for firm unblemished sweet potatoes for smooth mash
• Breadcrumbs: create structure inside and crunch outside Use either fresh or dried breadcrumbs but check that they are finely ground
• Parmesan cheese: offers nutty saltiness throughout the croquettes Grate your own for a richer melt
• Olive oil: gives crisp frying and a hint of peppery character Choose extra virgin for best flavor and texture
• Burrata cheese: brings luxurious richness to the dip Go for a soft and creamy ball with a tender shell
• Greek yogurt or creamy ricotta: lightens up the dip Find extra thick Greek yogurt for tang and structure or whole milk ricotta for richness
• Lemon juice: brightens and balances the creamy dip Always use freshly squeezed for best results
• Pistachios: add crunch and a pop of color Look for shelled unsalted pistachios and chop just before toasting

Instructions

Prepare the Croquette Mixture:

In a large bowl combine smooth mashed sweet potatoes breadcrumbs Parmesan egg garlic powder salt and pepper Use a spoon or your hands to mix everything until you have a uniform dough that is easy to shape It should not stick heavily to your hands but still feel moist

Shape and Coat:

Pinch off a small amount of mixture and roll into a ball or little log If the mix is too soft chill for 10 minutes Dip each shaped croquette in a bowl of extra breadcrumbs and gently roll to coat all sides evenly This double layer makes them extra crisp

Fry the Croquettes:

Heat olive oil in a large skillet over medium heat Make sure the oil lightly covers the base of the pan Once hot place croquettes gently in the oil and let them cook for about three to four minutes per side They should be deeply golden and crispy Move them to a paper lined plate as you go so they drain and stay crunchy

Mix the Burrata Dip:

In a small bowl break the burrata open and combine with Greek yogurt lemon juice salt and pepper Mash and stir until you get a thick creamy dip with flecks of cheese Taste and adjust lemon and seasoning if you like it brighter or saltier

Toast the Pistachio Crunch:

Warm olive oil in a tiny pan over medium low heat Add chopped pistachios and stir for about one to two minutes Keep them moving so they do not burn Once fragrant and slightly darker remove and season with a tiny pinch of salt Let cool

Assemble and Serve:

On a plate arrange the croquettes either stacked or lined up Dollop or drizzle burrata dip across the top Scatter the warm pistachio crunch over everything Serve while croquettes are still hot and the dip is lush and creamy

Whenever I make these I look forward to the toasted pistachio bit Nothing beats that little crunch against the soft sweet potato My favorite moments are stealing the hottest croquette fresh from the pan while my family laughs at me hovering impatiently

Storage Tips

Leftover croquettes should be cooled completely Place in an airtight container with parchment between layers Refrigerate for up to three days To reheat bake them in a hot oven until crisp Burrata dip is best made fresh but can be kept in the fridge covered for a day Avoid microwaving the croquettes as they lose their texture

Ingredient Substitutions

You can easily use regular potatoes or even pumpkin as the base if you are out of sweet potatoes Use pecans or walnuts in place of pistachios and swap Greek yogurt with extra ricotta or even sour cream for the dip Gluten free breadcrumbs or even crushed cornflakes work well for coating

Serving Suggestions

These croquettes are delicious on an appetizer platter with roasted vegetables and olives For a brunch spread pair with poached eggs and salad I also love adding them as a crisp topping to a fresh green salad to make it more filling

Cultural and Seasonal Context

Croquettes are a classic in European cuisine especially as a way to use up leftovers By making them with sweet potatoes and burrata the recipe feels both Mediterranean and a bit modern You can make this dish year round but the flavors really shine in autumn when sweet potatoes are at their peak

Seasonal Adaptations

Use butternut squash puree in fall for a fun twist Add a pinch of warming spices like cinnamon or smoked paprika in winter Top with spring herbs like chives or dill for a fresh note

Success Stories

Readers tell me their kids devoured these croquettes even the picky ones One friend started adding the pistachio crunch to her pasta too because it was such a hit The best part is that these croquettes stand up well as party bites they never last long at get togethers

Freezer Meal Conversion

To freeze shape uncooked croquettes and arrange on a tray to freeze solid then move to a bag or box They can go straight from freezer to skillet Cook a few extra minutes on each side or bake in a hot oven for easier cleanup

Serve these croquettes hot with plenty of dip and extra pistachios on the side for an irresistible finish Enjoy the crunch and creaminess any time you crave something special

Recipe FAQs

→ How do I achieve a crispy coating on croquettes?

Ensure each croquette is fully coated in breadcrumbs and fry in hot olive oil until golden brown for maximum crispiness.

→ Can I substitute burrata in the dip?

Yes, creamy ricotta or Greek yogurt are great alternatives for a similarly smooth texture and tang.

→ Is it possible to bake the croquettes instead of frying?

Absolutely. Bake croquettes at 400°F (200°C) on a lined tray until golden, flipping halfway for even color.

→ What type of pistachios work best for the crunch?

Use unsalted, roasted pistachios for their mild sweetness and extra crunch after toasting briefly in olive oil.

→ Can the sweet potato mixture be prepared in advance?

Yes, the mixture can be made ahead and refrigerated. Shape and fry just before serving for best results.