Spicy Sweet Potato And Cheddar Croquettes Food

SPICY SWEET POTATO AND CHEDDAR CROQUETTES

Steps:

• Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
• Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
• Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
• Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
• Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.

SPICY SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chipotle powder and garlic until the potatoes are evenly coated. Arrange the sweet potatoes in a 9 1/2-inch round glass baking dish, arranging in overlapping, concentric circles, until the dish is filled. Cover with foil and bake until tender, about 30 minutes.
• Remove the foil and add the cream. Return the casserole to the oven and continue baking, uncovered, until golden with crisp edges another 20 minutes. Serve warm.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

POTATO CHEESE CROQUETTES

Steps:

• Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
• Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
• Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
• Copyright 2001 Television Food Network, G.P. All rights reserved

SPICY IDAHO POTATO AND CHICKEN CROQUETTES

Steps:

• MAKE YUCCA & POTATOES:.
• Place yucca in large pan with water to cover and 1 1/2 teaspoons salt.
• Bring to boil; cook until tender but not mushy, 45 to 50 minutes.
• Drain well; cool.
• Remove center vein and any uncooked yucca.
• In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt.
• Boil until tender; drain well; reserve.
• In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder.
• In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
• SPICY CHICKEN STUFFING & RED PEPPER SAUCE:.
• Heat butter in medium sauté pan over medium-high heat; sauté onion and jalapenos until soft, about 3 minutes.
• Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
• Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes.
• Add tomato paste; cook 1 minute to incorporate.
• Transfer to small bowl; cool.
• ROASTED RED PEPPER SAUCE: (Make this first).
• Over an open flame, char red pepper until blackened.
• Place in bowl; cover with plastic wrap.
• When cool, remove skin and seeds; puree in food processor; reserve.
• In pan on medium heat. saute shallots, garlic and bay leaf in oil, 1-2 minutes.
• Add 1/2 of red pepper puree; cook 2-3 minutes,.
• Add wine and lime juice; cook until reduced by half, 2 minutes.
• Add cream, reduce to half, 1-2 minutes longer.
• Decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted.
• Strain sauce into container.
• Add white pepper and remaining red-pepper puree.
• MAKE THE CROQUETTES:
• Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor.
• Blend to dough consistency, about 1 minute.
• Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board.
• Coat hands with seasoned flour; roll each portion of potato mixture into a ball.
• Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese.
• Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
• In small bowl, beat eggs with 1 tablespoon water.
• Place breadcrumbs in another bowl.
• Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs.
• Place on paper-lined sheet pan.
• In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºF.
• Fry croquettes until golden brown, about 3 minutes.
• Drain well on paper towels; season lightly with salt and pepper.
• Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
• Enjoy!

SWEET POTATO & CHORIZO CROQUETTES

Steps:

• Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.

CHICKEN AND SWEET POTATO CROQUETTES

Steps:

• Boil both potatoes together until tender, drain into large bowl and mash.
• Stir in onions, seasoning, cheese, butter and chicken; mix well.
• Shape mixture into 18 croquettes.
• Cover; refrigerate 30 minutes.
• Toss croquettes in flour, shake away excess.
• Dip croquettes in eggs, then crumbs.
• Shallow-fry croquettes in batches, in hot oil until browned; drain on absorbent paper.