Sweet Potato Croquettes with Burrata Dip & Pistachio Dust Recipe

If you’re craving a snack that feels both indulgent and wholesome, look no further than these Sweet Potato Croquettes with Burrata Dip & Pistachio Dust. This recipe brings together the naturally sweet creaminess of mashed sweet potatoes, the melty decadence of burrata cheese, and the delightful crunch of pistachio dust for a completely irresistible bite. Whether you’re making them for a cozy night in or a festive gathering, these croquettes strike the perfect balance of flavor, texture, and elegance. Prepare to be amazed by how simple ingredients transform into something truly special!

Ingredients You’ll Need

These ingredients are refreshingly straightforward but essential to achieving the perfect combination of flavors and textures. Each item plays a vital role in balancing creaminess, crispiness, and that subtle savory kick which makes this dish truly shine.

• Sweet potatoes (2 medium, peeled and cubed): The star ingredient providing a natural sweetness and creamy base for the croquettes.
• Breadcrumbs (½ cup plus extra for coating): Adds the necessary crunch to contrast the soft sweet potato interior.
• Grated Parmesan cheese (¼ cup): Brings a salty, nutty flavor that complements the sweet potatoes beautifully.
• Egg (1, lightly beaten): Acts as the binder to hold everything together.
• Garlic powder (½ tsp): Gives a subtle savory depth without overwhelming the gentle sweetness.
• Smoked paprika (¼ tsp): Infuses a mild smoky warmth that rounds out the flavor profile.
• Salt and black pepper (to taste): Simple seasonings essential for balance.
• Crushed pistachios (½ cup): For dusting, these nuts add a beautiful color and a wonderful crunch that elevates presentation.
• Olive oil (for brushing or frying): Helps create that golden, crispy exterior whether you bake or fry.

For the Burrata Dip:

• Burrata ball (1): The creamy richness that makes this dip so luxurious.
• Greek yogurt (½ cup): Adds tang and lightness to balance the cheese.
• Lemon juice (1 tbsp): Provides fresh acidity to brighten the dip.
• Olive oil (1 tbsp): Adds silkiness and fluidity to the mixture.
• Salt and pepper (to taste): To perfectly season the dip.

How to Make Sweet Potato Croquettes with Burrata Dip & Pistachio Dust

Step 1: Cook and Mash the Sweet Potatoes

Start by boiling the peeled and cubed sweet potatoes until they become tender—this usually takes about 12 to 15 minutes. Drain them thoroughly and mash them until they’re smooth and creamy without lumps. This base sets the perfect foundation for your croquettes, ensuring they’re soft and flavorful inside.

Step 2: Mix in the Flavorful Ingredients

Next, add the breadcrumbs, grated Parmesan, lightly beaten egg, garlic powder, smoked paprika, salt, and pepper into your mashed sweet potatoes. Stir everything together until all the ingredients are well incorporated. This step is crucial because the right balance ensures your croquettes hold their shape and have a beautifully seasoned center.

Step 3: Shape and Coat the Croquettes

Using your hands, form the mixture into small croquettes or bite-sized balls—it’s like making little golden nuggets of joy! Then roll each one into the extra breadcrumbs to create a lovely crispy coating. This contrast between soft inside and crunchy outside will have everyone reaching for seconds.

Step 4: Cook to Perfection

Place the croquettes on a baking sheet and brush them lightly with olive oil to help them brown nicely. Bake in a preheated oven at 400°F (200°C) for 18 to 20 minutes until golden and crisp. If you prefer, you can shallow fry them for that extra crispy exterior, just be sure to keep an eye on them as frying times may vary.

Step 5: Prepare the Burrata Dip

While the croquettes are cooking, blend the burrata ball, Greek yogurt, lemon juice, olive oil, salt, and pepper in a food processor until you achieve a creamy, luscious dip. The brightness of the lemon juice combined with the silky burrata creates a perfect partner for the sweet and smoky croquettes.

Step 6: Plate and Finish with Pistachio Dust

Once your croquettes are baked and golden, sprinkle them generously with the crushed pistachios for a nutty crunch and a pop of vibrant green color. Serve them warm alongside the burrata dip for an unforgettable taste experience.

How to Serve Sweet Potato Croquettes with Burrata Dip & Pistachio Dust

Garnishes

To elevate your presentation and add layers of flavor, try garnishing with fresh herbs like chopped parsley or basil. A light drizzle of good quality extra-virgin olive oil or a few flakes of sea salt can add a lovely finishing touch that complements the richness of the croquettes and the creaminess of the burrata dip.

Side Dishes

These croquettes pair wonderfully with a fresh, crisp salad such as arugula and fennel or a light citrusy slaw to provide contrast and refresh the palate. Roasted seasonal vegetables or a simple green bean salad make elegant and balanced accompaniments without overpowering the star dish.

Creative Ways to Present

If you’re hosting, consider serving these croquettes on individual appetizer spoons with a dollop of the burrata dip and a dusting of pistachio for an elegant finger food. Alternatively, create a colorful platter with various dipping sauces and add some grilled lemon wedges for guests to squeeze over their croquettes, making the experience interactive and fun.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Sweet Potato Croquettes with Burrata Dip & Pistachio Dust (which might be rare!), store the croquettes in an airtight container in the refrigerator for up to 3 days. Keep the dip separately to maintain its creamy texture.

Freezing

You can freeze the croquettes before baking or frying. Place them on a baking tray lined with parchment paper and freeze until solid, then transfer to a sealed container or freezer bag. They’ll keep well for up to 2 months. When you’re ready, bake or fry them straight from frozen, adding a few extra minutes to the cooking time.

Reheating

To reheat and regain that satisfying crisp, place the croquettes in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through. Avoid microwaving as it tends to soften the coating. Warm the burrata dip gently before serving if needed, but it’s often just fine chilled.

FAQs

Can I use regular mozzarella instead of burrata?

While mozzarella works in a pinch, burrata provides a much creamier, more indulgent texture that really elevates the dip. If you want to get close, mix mozzarella with a bit of cream or yogurt.

Are these croquettes suitable for freezing after cooking?

It’s best to freeze the croquettes before cooking to maintain their texture. Freezing after cooking can make them soggy when reheated, but reheating in an oven can help bring back some crispiness.

Can I make the croquettes vegan?

Yes! Substitute the egg with a flax egg or aquafaba and use a vegan Parmesan alternative. For the dip, replace burrata with a creamy nut-based cheese and swap Greek yogurt for coconut or almond yogurt.

What type of sweet potatoes work best?

Starchy sweet potatoes like the orange variety are perfect as they mash smoothly and have the right natural sweetness and texture to bind well in croquettes.

Is it possible to bake instead of fry the croquettes?

Absolutely! Baking with a light brush of olive oil creates beautifully crispy croquettes with less oil, making it a healthier and less messy option.

Final Thoughts

There’s something genuinely special about Sweet Potato Croquettes with Burrata Dip & Pistachio Dust—they’re simple enough for a weeknight treat but impressive enough for guests. The combination of textures, the balance of sweet, savory, and nutty flavors, and the creamy dip make this recipe a true crowd-pleaser. Give it a try, and you might just find a new favorite that you’ll be making again and again!