Sweet Potato & Plantain Croquettes

Sweet Potato & Plantain Croquettes
28 servings, 3 croquettes and about 1/4 cup sauce each


Ingredients Weights Measures
Spicy Dipping Sauce
poblano chiles, roasted, seeded and quartered 1 lb. 4 each
jalapeño peppers, halved 2 oz. 2 each
tomatillo salsa 8 fl oz 1 cup
KRAFT MAYO Real Mayonnaise 8 oz. 1 cup
lime zest - 4 tsp.
fresh lime juice 2 fl oz 1/4 cup
fresh cilantro, chopped - 1/4 cup
salt and black pepper - 1/4 tsp.
Sweet Potato & Plantain Croquettes
PHILADELPHIA Original Cream Cheese, softened 14 oz. -
sweet potatoes, oven roasted, mashed 2 lb. + 8 oz. 1 qt.
plantains, oven roasted, mashed 1 lb. + 6 oz. 1 qt.
whole milk 8 fl oz 1 cup
minced fresh garlic - 2 tsp.
cooked chicken, finely chopped 1 lb. + 4 oz. 1 qt.
green onions, chopped 3 oz. 1 cup
jalapeño peppers, finely chopped 2 oz. 1/2 cup
ground cumin - 2 tsp.
flour 5 oz. 1 cup
salt and black pepper - to taste
eggs, beaten 16 fl oz 8 each
RITZ Crackers, finely crushed 1 lb. + 4 oz. 1 qt.


SPICY Dipping Sauce: Process chiles, jalapeno peppers and salsa in food processor until smooth; transfer to bowl. Stir in mayonnaise, lime zest, juice, cilantro, salt and black pepper until blended. Refrigerate until ready to serve.

SWEET Potato & Plantain Croquettes: Mix cream cheese, potatoes, plantains, milk and garlic in 6-qt. bowl of electric mixer fitted with paddle attachment on low speed 1 min., stopping after 30 sec. to scrape bottom and side of bowl. Add chicken, onions, peppers and cumin; beat 30 sec. Add flour, salt and black pepper; beat on low speed just until blended. (Note: Add more flour if mixture is too soft to shape.)

SHAPE potato mixture into 84 croquettes (or into 21 croquettes for trial recipe), using #30 scoop to portion batter for each. Refrigerate at least 30 min. or up to 1 hour.

FOR each serving: Dip 3 croquettes in egg, then roll in cracker crumbs until evenly coated. Fry in 350ºF-deep fryer 2 to 3 min. or until golden brown. Serve with about 1/4 cup Spicy Dipping Sauce.

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