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I made croquettes last week with regular white potatoes and they were so good. Reminded me of my Italian grandmother's potato balls.

Mine were made with two ingredients..the potatoes and bread crumbs..baked in oven till outsides are brownish..

Yesterday I used boiled sweet potatoes and they were great..

So here is the "recipe"

Boiled potatoes...sweet or white

Mix in bowl with breadcrumbs ( I used the Italian flavored kind ) using hands.

Form into balls or ovals..Bake in oven at 375 until brown and a little crispy on outside. I do spray the foiled lined pan first to prevent sticking.

Sounds yummy. But two words of advice: parchment paper. You'll never go back to spraying oil on your pans again.
Kate

ditto on the parchment paper. Nonstick baking tray, too! Read up on aluminum foil and spray oil.

Thank you so much for the recipe! I wonder if I can just bread a bag of frozen hashbrowns. One of the companies is doing these fat free yellow potato seasoned mixes.

thanks for the tip on the parchment paper...will definitely buy some on my next trip!

Not sure how the frozen hash browns would work, but worth a try

these sound wonderful will have to try them

Oh yea I love parchment paper. I got my husband off using foil it works so much better and doesn't stick.

Sounds great! One warning: read the ingredients on the italian flavored "bread crumbs" container--usually those contain oil and sometimes even parm cheese!

That helped me I just crossed foil and cooking spray off my list and replaced it with parchment paper. I have used it before, but it isn't a habit and I had forgotten about it.

This recipe sounds good. I usually use crushed rice chex to replace bread crumbs in a recipe. I will have to try it and see if it tastes good.

I made these last night and they were wonderful! I used homemade breadcrumbs (whole wheat) and added some fresh parsley (finely chopped) and a couple cloves of roasted garlic to the mix.

That sounds really good!

Or simply cut the sweet potatoes into spears, and bake at 425F until crisp on outside, turning over a couple times. If desired, spice with Cajun seasoning. Serve piping hot. Delicious. Zero fat. Simple.

My grandmother used to make sweet potato croquettes all the time. She would form cooked, mashed sweet potatoes around a marshmallow, roll them in cracker crumbs and then deep fry them. I have been wanting to try to re-create them in a healthy way. I am glad you had success with baking potato croquettes. I will try it with sweet potatoes.