Wooster Glazed Sweet Potato Croquettes with Herbed Yogurt Dip

Wooster Glazed Sweet Potato Croquettes with Herbed Yogurt Dip

These golden sweet potato croquettes are crisp on the outside, creamy inside, and finished with a glossy Wooster Sauce glaze for bright savory sweetness. Serve as an appetizer or a shareable snack. The herbed yogurt dip cools and balances the glaze for a crowd pleasing contrast.

Ingredients

• 2 medium sweet potatoes (about 1.25 pounds), peeled and cut into chunks
• 2 tablespoons unsalted butter
• 1/4 cup finely grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup panko breadcrumbs, divided
• 1/3 cup all purpose flour
• Vegetable oil for shallow frying (about 1/2 inch in a skillet)
• 3 tablespoons Wooster Sauce, divided (use product here: https://coomoojams.com/product/wooster-sauce/)
• 1 teaspoon honey (optional, to round the glaze)

Herbed Yogurt Dip

• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Steam or boil the sweet potato chunks until very tender, about 12 to 15 minutes. Drain well and return to the pot. Add butter, Parmesan, smoked paprika, salt, and pepper. Mash until mostly smooth. Allow the mash to cool to room temperature, about 10 minutes.
2. Stir the beaten egg into the cooled mash until combined. Shape the mixture into 12 even logs or rounds about 1 by 2 inches. Place shaped croquettes on a baking sheet and chill in the refrigerator for 20 minutes to firm up; this helps them hold shape while frying.
3. Prepare three shallow dishes for coating: one with flour, one with the remaining beaten egg (lightly beaten if you need more), and one with 1/2 cup panko breadcrumbs. Reserve the last 1/4 cup panko for a final sprinkle.
4. Working with chilled croquettes, lightly press each in flour, dip in egg, then coat in panko. Press gently so crumbs adhere. Place back on the sheet. If crumbing gets soggy, return to the fridge 10 minutes.
5. Heat vegetable oil in a large skillet over medium heat to about 350 F or until a small breadcrumb sizzles on contact. Fry croquettes in batches, 2 to 3 minutes per side, until golden brown and crisp. Transfer to a plate lined with paper towels to drain and season lightly with a pinch of salt.
6. In a small saucepan over low heat combine 2 tablespoons Wooster Sauce and honey if using. Warm gently, stirring, until the glaze is silky. Brush each warm croquette lightly with the Wooster glaze so they get a thin shiny coating. Sprinkle the reserved 1/4 cup panko over the glazed croquettes for extra texture.
7. Make the herbed yogurt dip: whisk Greek yogurt, lemon juice, chopped herbs, garlic powder, and a pinch of salt and pepper in a small bowl. Taste and adjust lemon and seasoning. If you like a thinner dip, add a teaspoon of water at a time to reach desired consistency.
8. Arrange croquettes on a platter. Drizzle any remaining warm Wooster Sauce glaze sparingly over the platter and serve with the herbed yogurt dip alongside. Garnish with extra chopped chives and a lemon wedge if desired.

Notes

• Make ahead: Form croquettes and refrigerate up to 24 hours before frying. Glaze just before serving for best texture.
• For a baked version: brush croquettes with oil and bake at 425 F on a parchment lined sheet 18 to 22 minutes, flipping halfway, then glaze.
• Wooster Sauce adds a savory sweet tang that pairs especially well with the smoky paprika and creamy yogurt.