Scale

🟡 For the Croquettes:

2 cups mashed sweet potatoes (cooled)

1/2 cup panko breadcrumbs (plus more for coating)

1/4 cup grated Parmesan

1 egg

1/2 tsp garlic powder

1/4 tsp smoked paprika

Salt and pepper to taste

Oil for frying or air frying

🟡 For the Burrata Dip:

1 burrata ball (about 4 oz)

1/4 cup Greek yogurt or sour cream

1 tsp lemon juice

1 tbsp olive oil

Salt and pepper to taste

🟡 Garnish:

2 tbsp crushed pistachios

Chopped fresh basil or chives

1. In a large bowl, combine mashed sweet potatoes, 1/2 cup panko, Parmesan, egg, garlic powder, paprika, salt, and pepper. Mix until cohesive.

2. Shape into 1 1/2-inch balls or small cylinders. Roll in additional panko to coat.

3. Heat oil in a skillet over medium heat. Fry croquettes for 2–3 minutes per side until golden. Drain on paper towels.

4. Alternatively, air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.

5. For the dip: Blend burrata, yogurt, lemon juice, olive oil, salt, and pepper until smooth.

6. Serve croquettes warm with burrata dip on the side. Garnish with crushed pistachios and fresh herbs.

Croquettes can be assembled ahead and fried just before serving.

For extra crispiness, double-coat with panko.

Dip also works as a spread for toast or crackers.

Keywords: sweet potato croquettes, burrata dip appetizer, gourmet party starter