Michael Symon’s genius strikes again!
ingredients
SWEET POTATO CROQUETTES:
vegetable oil (for frying)
1 1/2 cups all-purpose flour (divided, plus more for dusting)
4 eggs (divided)
1 cup panko breadcrumbs
2 cups leftover sweet potatoes (skins removed, mashed)
1 teaspoon chipotle powder
1 teaspoon hot paprika
1 teaspoon paprika
2 tablespoons olive oil
1/4 cup gruyere cheese (grated, plus more to garnish)
1 leftover turkey leg (meat removed from bone, minced)
1/4 cup leftover gravy
Kosher salt and freshly ground black pepper (to taste)
CRANBERRY GRAVY:
1/4 cup leftover cranberry sauce
1/4 cup leftover gravy
TO GARNISH:
2 tablespoons scallions (sliced on a bias)
2 tablespoons mint (leaves only, sliced thinly)
2 tablespoons cilantro (leaves only)
directions
For the Sweet Potato Croquettes: Fill a large pot over medium-high heat with 2-3 inches of vegetable oil and preheat to 325ºF.
Prepare a dredging station by filling three shallow baking dishes: the first with 1 cup of all-purpose flour, the second with 3 eggs, lightly beaten, and the third with panko breadcrumbs.
In a large bowl, stir together the sweet potatoes, chipotle powder, hot paprika, paprika, egg, olive oil, remaining 1/2 cup of flour and gruyere and season with salt and pepper. Set aside.
In a medium bowl, stir together the turkey and gravy and set aside.
Dust your hands with flour, scoop some sweet potato mixture into your floured hands and roll into a ball. Push a small spoonful of turkey into the center of the sweet potato ball and dredge the ball in the flour, egg then panko. Flatten the ball into a disk and gently place in the preheated oil. Fry on both sides until golden brown, about 3-4 minutes per side and remove to a paper towel-lined plate to drain. Repeat with remaining sweet potato mixture and turkey.
For the Cranberry Gravy: In a small sauce pot over medium heat, whisk together the cranberry sauce and gravy and heat until warmed through, about 1 minute.
To serve, spoon the cranberry gravy onto the bottom of a platter and lay the sweet potato croquettes on top. Garnish with scallions, mint and cilantro and finish with some grated gruyere.
Tip: Get creative! Make your sweet potato croquettes vegetarian friendly by stuffing them with your leftover roasted vegetables!
