Description

These Sweet Potato Croquettes with Burrata Dip & Pistachio are crispy on the outside, creamy inside, and paired with a rich burrata dip for a gourmet-style appetizer or snack. Easy to make, beautifully textured, and absolutely crowd-pleasing!

Ingredients

**For the Croquettes:**

2 medium sweet potatoes (about 1 lb), peeled and diced

1/2 cup breadcrumbs (plus extra for coating)

1/4 cup grated Parmesan cheese

1 large egg

1 tablespoon butter

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Oil for frying (or brushing for baking)

**For the Burrata Dip:**

1 burrata ball (about 4 oz)

1/4 cup Greek yogurt or sour cream

1 tablespoon olive oil

1/2 teaspoon lemon zest

Salt and pepper, to taste

**For Garnish:**

2 tablespoons crushed pistachios

1 teaspoon honey (optional drizzle)

Fresh basil or mint leaves

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Instructions

1. Boil or steam sweet potatoes until fork-tender (about 10–12 minutes). Drain and mash until smooth.

2. Stir in butter, Parmesan, egg, breadcrumbs, garlic powder, paprika, salt, and pepper. Mix until thick enough to hold shape.

3. Form mixture into 12 small croquettes or oval balls. Roll lightly in breadcrumbs for extra crunch.

4. Heat 1/2 inch of oil in a skillet over medium heat. Fry croquettes for 2–3 minutes per side until golden and crispy. Drain on paper towels.

5. Alternatively, bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.

6. For the dip: blend burrata, yogurt, olive oil, lemon zest, salt, and pepper until creamy and smooth.

7. Serve croquettes warm with burrata dip on the side. Sprinkle with crushed pistachios, drizzle with honey, and garnish with fresh herbs.

Notes

Use panko breadcrumbs for extra crispiness.

Make ahead: shape croquettes and refrigerate up to 24 hours before cooking.

Air fryer option: cook at 390°F (200°C) for 12–14 minutes.

Pair with a fresh salad or glass of white wine for an elegant appetizer experience.