Dairy-Free Almond Crusted Sweet Potato Croquettes
Crispy on the outside and lusciously soft on the inside, Dairy-Free Almond Crusted Sweet Potato Croquettes are a delectable plant-based twist on a classic treat. Made with creamy mashed sweet potatoes infused with savory hints of garlic, onion, and nutritional yeast, these croquettes are crusted in a blend of almond flour and fresh parsley for a delightfully crunchy exterior. Naturally gluten-free and dairy-free, this recipe uses flaxseed as a binding agent, ensuring a wholesome, egg-free alternative for those with dietary restrictions. Perfect as a comforting snack, flavorful appetizer, or hearty side dish, these golden-baked croquettes are a versatile addition to any meal. Serve them warm with your favorite dipping sauce for a crowd-pleasing treat!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons nutritional yeast
- 1.5 cups almond flour
- 2 tablespoons chopped fresh parsley
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 2 tablespoons chopped fresh chives
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cut the sweet potatoes into large chunks. Boil them in a pot of salted water until tender, about 15-20 minutes.
While the sweet potatoes are boiling, prepare the flax egg by combining the ground flaxseed and water in a small bowl. Stir well and let it sit for at least 5 minutes to thicken.
Once the sweet potatoes are tender, drain them and transfer to a large mixing bowl. Mash the sweet potatoes using a fork or potato masher until smooth.
Add the olive oil, salt, ground black pepper, garlic powder, onion powder, nutritional yeast, and chopped fresh chives to the mashed sweet potatoes. Mix everything until well combined.
In another bowl, combine the almond flour and chopped fresh parsley. Stir to mix evenly.
Using your hands, shape the sweet potato mixture into small balls or croquette shapes, about 2 inches in diameter.
Dip each croquette into the flax egg mixture, then roll in the almond flour mixture to coat evenly. Place each coated croquette onto the prepared baking sheet.
Bake the croquettes in the preheated oven for 20-25 minutes or until the almond crust is golden and crispy. Flip them halfway through the baking time to ensure even browning.
Remove from the oven and let the croquettes cool slightly before serving. Enjoy warm as a deliciously dairy-free appetizer or side dish.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 21.7 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
