Colourful sweet potato croquettes, loaded with flavour and healthy nutrients, make a tasty light meal with a side of pasta, rice, or couscous. Or serve them as a filling appetizer for your next event.
Any time I have an extra sweet potato lurking about, croquettes have become one of my top picks to make. Savoury sweet potato croquettes are an enticing way to get healthy superfoods onto our plates and into our lunch boxes. The sweet potato and chimichurri sauce can be prepared in a snap, thanks to my food processor. Leftover croquettes make a great breakfast too, since they taste almost like sausage.
We had plenty of chimichurri sauce left, but found that the extra sauce adds a fantastic garlic punch to meats, sandwiches, and pasta as well. The sauce can also be frozen for next time. And since there is no cilantro involved in this chimichurri, my whole family could enjoy it!
What are your favourite ways to eat sweet potatoes?
Sweet Potato Chicken Croquettes with Chimichurri Sauce
Ingredients for the Sweet Potato Croquettes:
- 2 cups grated sweet potato or yam
- 450 g (about 2 cups) ground chicken or lean ground pork
- 1 teaspoon sea salt
- 1 garlic clove, minced
- 2 spring onions, minced
- 1 teaspoon yellow mustard
- 1 teaspoon steak seasoning blend (dry)
- 1 teaspoon ground paprika
- 1/2 to 1 teaspoon Worschestershire sauce, optional (look for gluten-free if on a restricted diet)
- 1 large egg
- 2 to 3 Tablespoons almond flour (or other flour, such as rice flour)
Ingredients for the Chimichurri Sauce:
- 1 bunch fresh Italian parsley
- 1 head garlic, peeled and chopped
- 6 Tablespoons olive oil
- 3 Tablespoons balsamic vinegar or white wine vinegar
- 1 teaspoon sea salt
- black pepper to taste
- Mash together ground chicken and sweet potatoes with your hands or a potato masher. Add remaining croquette ingredients and mix thoroughly. Form the seasoned mixture into small patties. Heat a large skillet over medium heat and grease lightly with oil. Fry the croquettes for several minutes on each side until cooked through, being careful not to let the sweet potato burn. Cover and keep cooked croquettes warm.
- Toss all ingredients for the chimichurri sauce into a food processor or blender and pulse until a thick sauce forms.
- Serve croquettes warm with sauce on the side or top croquettes with the sauce just before serving.
Adapted from Dish by Dish and Humbled in a Heartbeat
I share recipes here, at Allergy Free Wednesdays and at Gluten Free Wednesdays.
Also linked to Savoring Saturdays.
32 thoughts on “Sweet Potato Chicken Croquettes with Chimichurri Sauce”
Thanks! I liked them when I used pork too. It’s a versatile recipe. 🙂
This looks absolutely delicious 😄
Thanks! They are definitely worth repeating!
Yum yum! Must make these! 🙂
I hope you do!
this looks delicious! Your photography is beautiful- you’re making me hungry! this is a very unique recipe, I haven’t seen chicken and sweet potatoes combined like this. Thanks for sharing!
Merci beaucoup! I haven’t tasted anything quite like them before either, but the blend of flavours really works.
I bought almond flour from iHerb recently for a recipe. I can now no longer remember what recipe I wanted it for but these will be a nice substitute as I can get all the ingredients here in Korea! Thank you! Will let you know when I make them and how they turn out!
I would love to know how the croquettes turn out for you. I used to live in Asia too, and I know that certain recipe ingredients can be tricky to track down. If you run out of almond flour, I think rice flour would work too. 🙂
Thanks for the tip!
And yes, I’ll let you know.
I’ve been wanting some new recipes and this is going to the top of the list.
That’s so nice to hear. Lately I find myself seeking out new flavours too. Spring fever, maybe? 🙂
I like to extend meat patties, but I hadn’t thought of trying sweet potato, this sounds really yummy, will try.
Glad to hear that! Enjoy!
I love sweet potatoes so I will try this recipe soon. Look so yummy!
I hope you like them, Quyen! You can use pork if you prefer. 🙂
looks like a great combo! Featuring your recipe this week, thanks for sharing it on Allergy Free Wednesday!
Thanks, Tessa! I look forward to seeing what’s shared each week!
Hi there! Stopping by from the Monday Funday link party! This looks so delicious and I love chimichurri sauce! Thanks so much for the recipe! Pinned!
Thanks for stopping by! Hope you enjoy the recipe!
Love your plating, that chimichurri sauce looks divine! – Kat
Thank you, Kat! Have you tried chimichurri sauce before? This recipe was my first time.
Yes, I have made it before and love it, it perks just about anything up…. except maybe cupcakes 😉 – Kat
I can’t eat eggs- how well do you think this recipe will work without the egg?
I would use mashed (cooked) sweet potato instead of grated, and an egg replacer made from chia or flax. Like this: http://appetiteaffliction.com/2013/05/vegan-baking-101-chia-eggs-date-paste-and-other-substitutes/
Oh, and I think if you try this with an egg replacer, rice flour or tapioca flour would be better than almond flour, to add binding power and prevent crumbling. 🙂
Sounds delicious! I’m a sucker for sweet potatoes. 😉 Thanks for sharing this at Savoring Saturdays! It’s been pinned. 😉
These croquettes look delicious! I love the chimichurri sauce! We are big fans of sweet potatoes and I am always looking for new ways to make them!
Thanks, Kelly! I’m planning to make them again this week with ground pork. They taste good with sweet chili sauce too. 🙂