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.
Kelly @ Hidden Fruits and Veggies says
I love staying in on cold days! And too hot ones, rainy ones… there’s just something so perfect about staying in and enjoying your home once in a while.
These sound amazing. Can’t wait to try them!
kale says
sometimes a day in is as vital as a night out. and that’s my favorite kind of marathon! 😉
a farmer in the dell says
I think my sister and I are making these tonight. We will be serving them with lots of wine! can’t wait!
CCU says
Your a snacking genius my friend, these are brilliant 😀
Cheers
Choc Chip Uru
Kylie says
Wow!! I’ve never seen this mixture–these loook so yummy! Can’t wait to try.
beingisbeautiful.org
xo
Amanda @ Once Upon a Recipe says
These look AMAZING. How inventive you are! I do agree with you though, sometimes it just takes a little imagination to come up with something incredible with what you already have in your kitchen. Oh, and I haven’t started watching Homeland yet, but everyone is telling me that I must!
Sarah says
The very reason that I love the cold so much, is that it gives me an excuse to surrender to my natural instinct to potter around the house! There’s nothing like a good chill to make staying at home seem perfectly viable.
Suzie says
So healthy and packed full of flavor. These sound terrific and I’ve been staying inside too! Brrr!
sarah k @ the pajama chef says
mmm, i would totally eat these in lieu of working out. 🙂 roasted sweet potatoes are the way to go!
sally @ sallys baking addiction says
sweet potatoes are my very fave. i’m a sucker for anything with them. especially with nuts involved! I sprinkles pecans on my roasted sweet potatoes. 🙂 These are adorable. a must make!