This Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Recipe Is Next-Level

When I first made this Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Recipe, I didn’t expect them to become such a favorite in my home. The crispy outside and soft, flavorful center paired with creamy dip and crunchy topping felt restaurant-worthy. Every time I serve them, people ask how something so fancy can be so simple to make.

I love how they work for both casual snacking and elegant gatherings. When I plan a full menu, I often serve them alongside dishes like Chicken Meatballs with Orzo and Peppers for a comforting and satisfying spread. Let me walk you through everything so you can recreate them perfectly at home.

Ingredients

Here’s everything you’ll need, along with tips to help you get the best results.

Croquettes

• 2 lbs sweet potatoes, roasted or boiled — choose fresh, firm sweet potatoes for deeper flavor and smoother texture.
• ½ cup grated Parmesan or feta — freshly grated cheese melts and blends better than pre-shredded.
• 2 cloves garlic, minced — fresh garlic provides stronger flavor than bottled versions.
• 2 tbsp chopped parsley — adds freshness and color.
• ½ tsp dried oregano — balances sweetness with savory notes.
• Pinch of nutmeg — enhances earthy flavor without overpowering.
• 1 egg, beaten — helps bind the mixture.
• 1 cup breadcrumbs — gives structure to the filling.
• ½ cup flour for dredging — ensures coating sticks properly.
• 2 eggs, beaten for coating — creates a strong breading layer.
• 1 cup panko breadcrumbs for coating — produces extra crispiness compared to regular crumbs.
• Salt and pepper to taste — seasoning is key for flavor.
• Oil for frying or cooking spray for baking/air frying — use neutral oil with a high smoke point.

Burrata Dip

• 1 ball burrata cheese — creamy base for the dip.
• ½ cup Greek yogurt or cream — adds smoothness and balance.
• Juice of ½ lemon — brightens flavors.
• 2 tbsp olive oil — gives silky texture.
• Fresh herbs like parsley, basil, or chives — boosts freshness.
• Salt and pepper to taste — balances the dip.

Pistachio Crunch

• ½ cup chopped pistachios — adds nutty crunch.
• Zest of 1 lemon — gives citrus aroma.
• 2 tbsp chopped parsley — adds color and freshness.
• Flaky salt — enhances final flavor.

Note: These quantities yield about 8 servings or roughly 20 croquettes.

Variations

You can easily adjust this recipe depending on dietary needs or flavor preferences.

• Dairy-free option: Replace burrata with a cashew cream dip and use dairy-free cheese alternatives.
• Vegan version: Substitute egg with a flax egg and use plant-based cheese.
• Nut-free option: Replace pistachios with toasted sunflower or pumpkin seeds.
• Flavor upgrades: Add smoked paprika, chili flakes, or curry powder for extra depth.
• Cheese swaps: Goat cheese, Gruyère, or Asiago work beautifully in the croquettes.

Cooking Time

Here’s how long the recipe takes:

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: About 1 hour 10 minutes including chilling

Equipment You Need

• Large pot or baking tray — to cook sweet potatoes.
• Mixing bowls — to combine ingredients.
• Skillet or deep pan — for frying croquettes.
• Baking sheet with rack — useful for baking method.
• Food processor or blender — for smooth dip.
• Microplane or fine grater — for lemon zest.
• Tongs or slotted spoon — safe handling while frying.
• Thermometer — helps maintain frying temperature.
• Air fryer (optional) — lighter cooking option.

How to Make Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Recipe?

This recipe comes together easily when broken into simple stages. Preparing ingredients ahead makes the process smooth and stress-free. Follow each step carefully for perfect croquettes.

Prepare the Sweet Potatoes

Cook sweet potatoes by roasting or boiling until tender. Let them cool slightly, peel, then mash until smooth with no lumps. Smooth texture ensures even croquette filling.

Mix the Croquette Filling

Combine mashed sweet potatoes with cheese, garlic, herbs, spices, egg, and breadcrumbs. Season well and mix thoroughly. Chill the mixture so it firms up for shaping.

Shape and Bread the Croquettes

Scoop portions and roll into small balls or ovals. Coat first in flour, then egg, and finally breadcrumbs or panko. This layered coating ensures crisp results.

Cook Until Golden

Fry croquettes in hot oil until golden and crispy outside. Alternatively, bake at 400°F or air fry for a lighter version. Drain on paper towels after cooking.

Make the Burrata Dip

Blend burrata with yogurt, lemon juice, olive oil, and herbs until smooth. Taste and adjust seasoning, then chill until serving time.

Prepare Pistachio Crunch

Mix chopped pistachios with lemon zest, parsley, and flaky salt. This topping adds brightness and texture to the final dish.

Plate and Serve

Arrange croquettes warm on a platter with dip in the center. Sprinkle pistachio crunch over the top just before serving.

Additional Tips for Making This Recipe Better

From my experience making these multiple times:

• I always cool the sweet potatoes fully before mixing so shaping becomes easier.
• Chilling the mixture helps croquettes hold shape while frying.
• I prefer panko crumbs because they give superior crunch.
• Maintaining correct oil temperature prevents greasy croquettes.
• I add lemon zest right before serving to keep flavors vibrant.

How to Serve Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Recipe?

Serve croquettes hot with burrata dip in the center of a platter for easy dipping. Sprinkle extra pistachio crunch and fresh herbs on top for color. They pair wonderfully with fresh salad, roasted vegetables, or as a stylish appetizer at gatherings, and they also fit nicely in menus that include creamy mains such as Best Blackened Chicken Alfredo, creating a balanced table. Small serving bowls or skewers also work well for parties.

Nutritional Information

Approximate values per serving:

• Calories: ~120 per croquette
• Protein: Moderate from cheese and yogurt
• Carbohydrates: Mainly from sweet potatoes and breadcrumbs
• Fat: From cheese, olive oil, and cooking oil

Values vary depending on cooking method.

Make Ahead and Storage

Storing

Keep leftovers in an airtight container in the refrigerator for up to two days. Store dip separately to maintain freshness.

Freezing

Freeze shaped croquettes before breading for up to three months. Cook directly from frozen when needed.

Reheating

Reheat in oven or air fryer to restore crispiness instead of microwaving, which softens them.

Why You’ll Love This Recipe?

This dish quickly becomes a favorite once you try it.

• Easy but impressive: Looks gourmet while staying simple to prepare.
• Flavor balance: Sweet, creamy, and crunchy elements work perfectly together.
• Versatile serving: Works for parties, snacks, or elegant starters.
• Customizable: Easily adapted for dietary needs or taste preferences.
• Crowd favorite: Guests consistently ask for seconds.

Ash Tyrrell

Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Recipe

When I first made these sweet potato croquettes with burrata dip and pistachio crunch, I didn’t expect them to become such a favorite in my home. The crispy outside and soft, flavorful center paired with creamy dip and crunchy topping felt restaurant-worthy. Every time I serve them, people ask how something so fancy can be so simple to make.

Print Recipe Pin Recipe

Total Time 1 hour hr 10 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 2 lbs sweet potatoes roasted or boiled — choose fresh, firm sweet potatoes for deeper flavor and smoother texture.
• ½ cup grated Parmesan or feta — freshly grated cheese melts and blends better than pre-shredded.
• 2 cloves garlic minced — fresh garlic provides stronger flavor than bottled versions.
• 2 tbsp chopped parsley — adds freshness and color.
• ½ tsp dried oregano — balances sweetness with savory notes.
• Pinch of nutmeg — enhances earthy flavor without overpowering.
• 1 egg beaten — helps bind the mixture.
• 1 cup breadcrumbs — gives structure to the filling.
• ½ cup flour for dredging — ensures coating sticks properly.
• 2 eggs beaten for coating — creates a strong breading layer.
• 1 cup panko breadcrumbs for coating — produces extra crispiness compared to regular crumbs.
• Salt and pepper to taste — seasoning is key for flavor.
• Oil for frying or cooking spray for baking/air frying — use neutral oil with a high smoke point.
• 1 ball burrata cheese — creamy base for the dip.
• ½ cup Greek yogurt or cream — adds smoothness and balance.
• Juice of ½ lemon — brightens flavors.
• 2 tbsp olive oil — gives silky texture.
• Fresh herbs like parsley basil, or chives — boosts freshness.
• Salt and pepper to taste — balances the dip.
• ½ cup chopped pistachios — adds nutty crunch.
• Zest of 1 lemon — gives citrus aroma.
• 2 tbsp chopped parsley — adds color and freshness.
• Flaky salt — enhances final flavor.

Method

 

1. Cook sweet potatoes by roasting or boiling until tender. Let them cool slightly, peel, then mash until smooth with no lumps. Smooth texture ensures even croquette filling.
2. Combine mashed sweet potatoes with cheese, garlic, herbs, spices, egg, and breadcrumbs. Season well and mix thoroughly. Chill the mixture so it firms up for shaping.
3. Scoop portions and roll into small balls or ovals. Coat first in flour, then egg, and finally breadcrumbs or panko. This layered coating ensures crisp results.
4. Fry croquettes in hot oil until golden and crispy outside. Alternatively, bake at 400°F or air fry for a lighter version. Drain on paper towels after cooking.
5. Blend burrata with yogurt, lemon juice, olive oil, and herbs until smooth. Taste and adjust seasoning, then chill until serving time.
6. Mix chopped pistachios with lemon zest, parsley, and flaky salt. This topping adds brightness and texture to the final dish.
7. Arrange croquettes warm on a platter with dip in the center. Sprinkle pistachio crunch over the top just before serving.