Yukon and Yam Croquettes
- Course: Appetizer, Side Dish
- Features: Healthy, Holiday (Christmas)
Summary:
These two-bite croquettes can serve as hors d'oeuvres, with cranberry sauce for dipping, or as a side dish.
Makes about 2 dozen croquettes (8 to 12 servings)
Ingredients:
- 8 Yukon Gold or yellow-fleshed potatoes
- Salt
- 4 or 5 medium sweet potatoes
- Freshly ground black pepper
- 3 tablespoons vegetable oil, sesame oil or olive oil
- 1 tablespoon low-sodium soy sauce
Directions:
Peel the Yukon Gold or yellow-fleshed potatoes and cut into 1-inch chunks to yield 6 to 8 cups. Place in a medium pot and cover with water by no more than 2 inches. Bring to a boil over medium-high heat, then add a generous pinch of salt. Cover and cook for about 15 minutes or just until tender. Remove from the heat, but do not drain.
Meanwhile, peel the sweet potatoes and cut into 1-inch chunks to yield 6 to 8 cups. Place in a large skillet or pot. Add 1 tablespoon of the oil and a generous pinch of salt, and toss to coat. Cover and cook over medium heat, stirring occasionally, for about 25 minutes or until the sweet potatoes are easily pierced with a fork. Transfer to a large bowl.
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil or a silicone liner.
Drain the cooked Yukon Gold or yellow-fleshed potatoes, then add to the cooked sweet potatoes in the bowl. Season with pepper to taste, then use a potato masher to blend them; the mixture should be soft yet slightly chunky. (Do not mix in a food processor; that will make the potatoes gummy.)
Use a 1/4-cup measure to scoop portions of the potato mixture, shaping each one into a 1 1/2-inch ball and placing the balls on the baking sheet close together as you go.
Combine the remaining 2 tablespoons of oil and the soy sauce in a small jar or container with a tight-fitting lid; shake well, then use a pastry brush to coat the tops and sides of each croquette with the mixture. Bake for about 20 minutes or until the croquettes are slightly puffy and crisped on top (yet still soft inside).
Serve warm.
Recipe Source:
From Juliette Tahar of Healthy Living Inc. (www.healthylivinginc.org), a nonprofit educational organization based in Georgetown.
E-mail the Food Section with recipe questions.
