Purple Sweet Potato Croquettes with Nacho Cheese
Ingredients
Croquette
- 3 cups purple sweet potato, cubed
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon nutmeg
- 1/8 cup nutritional yeast
- 1/4 cup tofu bacon bits
- 1/2 tablespoon salt
Coating
- 1 cup plant based milk
- 2 tablespoons corn starch
- 1 cup sweet potato flour
- 1-2 cups G/F breadcrumbs
Nacho cheese
- 1/2 cup potato
- 1/2 cup carrot
- 1 cup cashews
- 1/2 - 1 cup plant based milk, adjust to thin
- 2 tablespoons lemon juice
- 3 tablespoons jalapeño pickle juice
- 3 pieces pickled jalapeños
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons smoked paprika
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
Preparation
Boil the sweet potatoes until tender and drain the water.
Mash the sweet potatoes while they are hot.
Mix in all other croquette ingredients and roll into oval shapes while warm.
Coating
Mix the plant-based milk and corn starch together, and place sweet potato flour and breadcrumbs in separate bowls.
Dip the croquettes in the following order: flour, milk mixture, flour, milk mixture, breadcrumbs.
Bake at 180°C or 355°F for 15 minutes, then flip and bake for another 10 minutes.
Nacho cheese
Soak the cashews for 30 minutes.
Boil the potato and carrot until tender.
Blend all nacho cheese ingredients together until smooth.
