Sweet Potato Croquettes 

(About 20 2” coquettes)

• 1 cup olive oil
• 3 lbs. sweet potatoes, skin on, cut into small cubes
• 1 cup cashews, plus a little bit more in case the mixture is sticky 
• 1 cup unsweetened shredded dried coconut, plus a little bit more in case the mixture is sticky 
• 2 cups grated or minced onions
• 1/2 tsp. cayenne pepper
• 2 tsp. cumin
• 1 tsp. cinnamon 
• 1 tsp. nutmeg
• 2 tsp. ground coriander
• 3 Tbsp. fresh grated ginger
• Zest of 1/2 lime
• 2 Tbsp. lime juice

Preheat oven to 400˚. 

Put the sweet potatoes in a heavy pot and add about 3 inches of water to the pot and bring water to a simmer. With the lid on the pot, simmer the sweet potatoes until they are cooked through and will be easy to mash. While the potatoes cook, cook the onions. Add a bit of olive oil to a pan and heat. They add the onions to the pan and  cook until soft. Remove the onions from the heat.

Toast the cashews in the oven 4 minutes and allow to cool. Pulse cashews and coconut  in a food processor until almost a flour. Add the onion and and all the spices, juice and zest and pulse. Add the sweet potato mixture and blend well.

Fold into a bowl. Taste mixture and adjust seasoning as needed. Spoon out the mixture and make little 2” patties. If the mixture is too sticky, roll the croquettes in cashew/coconut mixture.

These can be baked in the oven or browned in a skillet with olive oil. 

These freeze super well for 1 month.

Serve with your favorite salsa or sour cream and fresh herbs.