These slightly spicy little croquettes ended up being an incredible impromptu lunch this afternoon. I’d originally planned on taking a stroll to the new crêpe cafe a few avenues over before moseying down to yoga… then I opened the front door. There’s something about freezing rain, heavy winds, and a high of 19 degrees that makes my brain scream “PASS!”
Funny how a touch of frosty weather can turn an adventurous spirit into a homebody like that.
What can I say? Sometimes a day in and alone is just perfect.
This simple meal was hearty, warm, and made an afternoon at home extra lovely. Spicy almond-vanilla tea and a Homeland marathon helped too.
It was also proof that if you really look hard enough, you can almost always make something amazing out of what you already have in your kitchen. And that feeling is one of the best around.
Roasted Sweet Potato and Spinach Croquettes – Baker by Nature
2 medium-large sweet potatoes, peeled and cut into 2 inch wedges
4 tablespoons olive oil, separated
Salt and pepper to taste
2 cloves garlic, unpeeled
1 tablespoon maple syrup
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/8 teaspoon nutmeg
2 tablespoons almond flour
1 teaspoon fresh lime juice
1 egg white
1 stalk of celery, finely diced
1/4 cup red onion, finely diced
1 cup fresh spinach leaves, finely chopped
1/2 cup mixed nuts (I used almonds, cashews, and brazil nuts), very finely chopped
Preheat oven to 400 degrees (F). Place chopped sweet potatoes on a parchment paper lined baking sheet and drizzle with 3 tablespoons of the olive oil. Sprinkle with salt and pepper and roast for 20 minutes. Flip the potatoes and add the unpeeled garlic cloves to the baking sheet before returning to the oven for another 20 minutes. Once the potatoes are golden and very soft, remove from the oven and let cool at least 5 minutes. With a fork, potato masher, or electric mixer mash the potatoes and garlic until they’re completely pureed. Reduce oven heat to 350 degrees (F).
In a large bowl, combine the sweet potato puree with the remaining olive oil, maple syrup, chili powder, paprika, cayenne pepper, nutmeg, and almond flour. Lightly beat in egg white before folding in the lime juice, celery, red onion, and spinach. Mix well.
Spread the chopped nuts out on a large plate. Spoon out tablespoon sized balls of the potato mixture and gently roll in the nuts, before placing them on a parchment paper lined baking sheet. Bake for about 25 minutes, and serve immediately.
claire @ the realistic nutritionist says
These look PERFECT Ashley! Please come make them when you visit 🙂
Noble Pig - Cathy says
Maple…sweet potatoes and lime…my fave flavors together!
bakerbynature says
Such a powerful flavor combo, right?!
a farmer in the dell says
These look amazing! I would happily eat these instead of spending my morning in downward dog!
bakerbynature says
Ha! I ended up doing an at home session after lunch, but staying home was 100% the right decision.
Erin | The Law Student's Wife says
I am an absolute sucker for anything sweet potatoes. You definitely did the right thing staying in and whipping up these beauties! You are inspiring me to see what I can come up with using only what I have at home.
bakerbynature says
I’m a sweet potato sucker, too! Especially when they’re a little spicy. Mmm!
Anna @ Crunchy Creamy Sweet says
Love this lunch idea! Roasting veggies is my favorite way to make them. Pinning!
bakerbynature says
Thanks, girl! I hope you try them. Such a fun and easy way to get your veggies!
Mackenzie @SusieFreakingHomemaker says
Ok – these look awesome my dear!!
Regina @ SpecialtyCakeCreations says
These croquettes look and sound awesome! I love your inventive spirit. Sometimes I am the same way, just being inspired by ingredients on hand instead of looking for recipes. Sometimes it’s great and sometimes my husband just looks at me wondering “What is that?” 😀
Alyssa (Everyday Maven) says
I like this a lot – I grew up eating Salmon and Chicken Croquettes and although they were kind of gross, still liked them. This is really elevated, clean and really interesting!
bakerbynature says
I never got into meat filled croquettes myself, but I’m loving veggie stuffed versions. Definitely a cleaner approach 😉
Katie @ Blonde Ambition says
Sister, at 19 degrees outside, I don’t blame you for staying in! Especially if it brought us these yummy sounding bites 🙂 I love those meals that come together from whatever random junk is in the pantry!
bakerbynature says
Random ingredient meals often turn out to be the best ones!
Gerry @ Foodness Gracious says
Screaming healthy to me and I think that covers your yoga pass!
Deliciously tempting 😉
bakerbynature says
Thanks, Gerry 🙂