SWEET POTATO & CHORIZO CROQUETTES

Sweet Potato & Chorizo Croquettes image

Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h

Yield 3 dozen.

Number Of Ingredients 11

Ingredients

2 large sweet potatoes (about 12 ounces each), cut into 1-inch pieces
1 tablespoon canola oil
14 ounces fresh chorizo or bulk spicy pork sausage
2 cups (8 ounces) queso fresco or shredded Mexican cheese blend
1 large egg
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup panko bread crumbs
Oil for deep-fat frying
Pretzel sticks and fresh cilantro leaves

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.

Nutrition Facts : Calories 110 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.