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Molten Gold Sweet Potato Croquettes with a gooey Burrata core
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Molten Gold Sweet Potato Croquettes with Burrata Core

Delight in these melt-in-your-mouth sweet potato croquettes with a creamy burrata center, perfectly paired with a vibrant arrabbiata sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Italian
Keyword: Appetizer, Arrabbiata Sauce, Burrata, Sweet Potato Croquettes, Vegetarian
Servings: 6 servings
Calories: 200kcal

Ingredients

For the croquettes

  • 500 g Mashed Sweet Potato Soft, creamy, and sweet, these potatoes form the heart of your croquettes.
  • 50 g Grated Parmesan Cheese Adds a rich, nutty flavor that complements the sweetness of the potatoes.
  • 2 tbsp Cornstarch Essential for binding and achieving that perfect croquette texture.
  • 1/2 tsp Garlic Powder Enhances the flavor profile with a subtle, aromatic kick.
  • Salt & Pepper to taste Salt & Pepper to Taste Bring all the ingredients together, balancing the flavors.
  • 1 whole Burrata (about 150 g), Chilled The melting heart of your croquettes, creamy, and indulgent.
  • 1 Egg Egg (for Coating) Helps the breadcrumbs adhere and ensures a crispy exterior.
  • 50 g Flour Creates a foundation for your coating, adding slight crunchiness.
  • 80 g Breadcrumbs Panko for an extra crunchiness to the croquettes.
  • Neutral Oil for frying Neutral Oil for Frying Ensures your croquettes fry evenly and become golden brown.

For the arrabbiata sauce

  • 1 tbsp Olive Oil Adds depth to your cooking, enhancing the flavors of the sauce.
  • 2 cloves Garlic, Minced A flavorful boost to your arrabbiata sauce.
  • 1 tsp Chili Flakes Introduces a subtle, spicy warmth to the dish.
  • 400 g Canned Crushed Tomatoes Forms the base of the vibrant arrabbiata sauce.
  • Handful Fresh Basil Provides a fragrant aroma and fresh taste.
  • Extra Parmesan Shavings for Garnish Elevates the presentation with a touch of elegance.
  • Fresh Basil Leaves for Garnish Fresh Basil Leaves for Garnish Adds freshness and a splash of color.
  • Chili Oil Optional Chili Oil Drizzle (Optional) For those who enjoy an extra kick.

Instructions

Make the Arrabbiata Sauce

  • Heat a tablespoon of olive oil in a pan over medium heat. Sauté the minced garlic and chili flakes until fragrant.
  • Add the crushed tomatoes and season generously with salt and pepper. Allow this sauce to simmer for 15-20 minutes.
  • Just before you finish, stir in a handful of fresh basil leaves. Set this sauce aside to serve alongside your croquettes.

Prep the Burrata Filling

  • Tear the chilled burrata into small, 1-2 teaspoon-sized pieces. Optionally, freeze slightly for easier handling.

Make the Croquette Base

  • In a large mixing bowl, combine the creamy mashed sweet potato, grated Parmesan cheese, cornstarch, garlic powder, and a sprinkle of salt and pepper.
  • Mix these ingredients until they form a firm, cohesive dough.

Shape & Fill

  • Take about 2 tablespoons of the sweet potato mixture and flatten it into a disc in your palm.
  • Place a piece of burrata in the center and gently wrap the sweet potato around it, forming a ball.
  • Repeat until you’ve formed all your croquettes and chill in the refrigerator for at least 30 minutes.

Coat

  • Set up your coating station with flour, beaten egg, and breadcrumbs in separate bowls.
  • Roll each croquette in flour, dip into the egg wash, and coat with breadcrumbs.

Fry

  • Heat neutral oil in a deep pan to 180°C (350°F). Fry croquettes in batches for about 2-3 minutes on each side or until deep golden brown.
  • Drain on paper towels to remove excess oil.

Serve

  • Spoon the vibrant arrabbiata sauce onto plates, placing the hot croquettes on top.
  • Garnish with fresh basil, Parmesan shavings, and a drizzle of chili oil.

Notes

Ensure sweet potatoes are well-drained and cooled. Use a light touch when shaping croquettes to keep the burrata molten. Double-coat for extra crunch and beautiful golden crust.