Paleo Almond Crusted Sweet Potato Croquettes
Elevate your paleo meal prep with these irresistible Almond Crusted Sweet Potato Croquettes—crispy on the outside, tender on the inside, and bursting with vibrant flavor! Perfectly seasoned mashed sweet potatoes are gently rolled into patties, coated in protein-packed almond flour, and pan-seared to golden perfection before being baked for an extra crisp finish. Enhanced by aromatic garlic, fresh parsley, and a hint of green onion, these croquettes are a wholesome and gluten-free delight that makes an elegant appetizer or side dish. With simple ingredients and a quick prep time, this paleo-friendly recipe is ideal for weeknight dinners or entertaining guests. Serve them warm and watch them disappear!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 1 cup almond flour
- 2 large eggs
- 4 tablespoons coconut oil
- 0.25 cup chopped green onions
- 2 tablespoons fresh parsley
- 1 teaspoon minced garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pierce the sweet potatoes with a fork and microwave on high for 5-7 minutes until tender. Allow them to cool slightly.
Once cool enough to handle, peel the sweet potatoes and mash them in a medium-sized mixing bowl.
Add the chopped green onions, fresh parsley, minced garlic, salt, and black pepper to the mashed sweet potatoes and mix until well combined.
In a separate shallow bowl, beat the eggs.
Place the almond flour in another shallow bowl.
Form the sweet potato mixture into small balls, about 2 tablespoons each, and flatten slightly to form croquette-shaped patties.
Dip each patty into the beaten eggs and then coat with almond flour, ensuring each croquette is fully coated.
Heat 2 tablespoons of coconut oil in a large skillet over medium heat.
Working in batches, fry the croquettes for about 3 minutes on each side until golden brown, adding more coconut oil as needed.
Transfer the fried croquettes to the prepared baking sheet.
Bake in the preheated oven for 10 minutes to finish cooking and crisp up the coating.
Remove from the oven and let cool slightly before serving.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 21.5 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 427 mg | 33% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 382 mg | 8% | |
*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.
