Sugar-Free Almond Crusted Sweet Potato Croquettes
Indulge in the delightful balance of health and flavor with these Sugar-Free Almond Crusted Sweet Potato Croquettes—a creative twist on traditional croquettes that's irresistibly golden and crisp. Made with nutrient-dense sweet potatoes, these bite-sized treats boast a tender, flavorful interior seasoned with smoked paprika, garlic powder, and fresh parsley, while the exterior is perfectly crunchy thanks to a coating of almond flour and chopped almonds. Crafted without added sugar, this gluten-free recipe is perfect for those looking for wholesome, guilt-free appetizers or snacks. Pan-fried and oven-baked for a flawless texture, these croquettes come together in just 45 minutes, and the final touch of fresh parsley makes them as visually appealing as they are delicious. Ideal for entertaining or as a side dish, these croquettes will steal the show with their rich, nutty flavors and vibrant sweet potato goodness.
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 1 cup Almond flour
- 2 large Eggs
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Chopped fresh parsley
- 0.5 cup Chopped almonds
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into small, even pieces.
Bring a large pot of water to a boil, add the sweet potato cubes, and cook until tender, about 10 minutes.
Drain the sweet potatoes and mash them in a large bowl until smooth. Let them cool slightly.
In a separate bowl, whisk together 1 egg, salt, black pepper, garlic powder, smoked paprika, and chopped parsley.
Add the egg mixture to the mashed sweet potatoes and mix until fully incorporated.
In a shallow dish, combine almond flour and chopped almonds to prepare the crust mixture.
Beat the remaining egg in a small bowl.
Form the sweet potato mixture into small croquettes, approximately 2 inches in diameter and 1 inch thick.
Dip each croquette into the beaten egg, allowing excess to drip off, and then press into the almond mixture, coating evenly.
Heat olive oil in a large skillet over medium-high heat.
Fry the croquettes in batches until golden brown on each side, approximately 2-3 minutes per side.
Transfer the croquettes to the prepared baking sheet and bake in the oven for an additional 10 minutes to ensure they're cooked through.
Remove from the oven and let cool slightly before serving.
Garnish with additional fresh parsley if desired and enjoy your sugar-free almond crusted sweet potato croquettes!
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 24.5 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 666 mg | 51% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1218 mg | 26% | |
*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.
