The baked sweet potatoes are smashed with walnuts and mace to form the patties. A cinch to assemble. The mushroom sauce comes together in just a few minutes on the stove.
Ingredients
For the Sweet Potato Croquettes
- 2 pounds sweet potatoes, pricked all over with a fork
- 1 1/3 cup panko bread crumbs
- 1/2 cup toasted walnuts
- 1 tablespoon brown sugar
- 1/4 teaspoon mace or nutmeg
- 1 egg
- 3/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon black pepper
- 1/2 cup flour
For the Mushroom Sauce
- 3 tablespoons butter
- 4 shallots, finely chopped
- 1 1/2 pounds 1 1/2 pounds mixed mushrooms
- 2 tablespoons chopped sage, divided
- 3/4 cup heavy cream or half-and-half
- 2 teaspoons sherry vinegar
Instructions
For the Sweet Potato Croquettes
- Bake sweet potatoes in a 425F oven until soft, about 45 minutes. You can toast the walnuts simultaneously while the oven is hot.
- When the sweet potatoes are cool enough to handle, peel and discard the skins. Roughly mash in a large bowl until chunky. Stir in bread crumbs, walnuts, brown sugar, mace, egg, salt and pepper.
- Place the flour in a wide, shallow dish. Form the mixture into patties. You can decide on the size. Coat each in flour, and set on a baking sheet.
- Heat some light oil in a skillet over medium hear. Fry the croquettes in batches on both sides until golden.
For the Mushroom Sauce
- Mince the shallots. Chop the sage. Slice or quarter the mushrooms.
- Melt butter in a skillet over med-high heat. Add the shallots and 1/4 teaspoon salt. Stir often until softened, about 5 minutes.
- Add the mushrooms and 1 tablespoon of the sage. Sauté 10 minutes, stirring often.
- Add the cream and simmer until just thickened, 3-4 minutes.
- Remove from heat. Stir in the vinegar. Season with salt and pepper to taste.
- Serve the sauce over the croquettes. Garnish with the remaining sage.