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Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Recipe
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.
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Total Time 1 hour 10 minutes
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.