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Molten gold sweet potato croquettes with a burrata cheese core
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Molten Gold Sweet Potato Croquettes with Burrata Core

Delicious sweet potato croquettes with a creamy burrata filling, served with a flavorful arrabbiata sauce.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean
Keyword: Burrata, comfort food, Party Food, Sweet Potato Croquettes, Vegetarian
Servings: 4 servings
Calories: 290kcal

Ingredients

For the Croquettes

  • 500 g mashed sweet potato (well-drained and cooled) Soft, sweet, and vibrantly orange, this base provides the ideal creamy texture.
  • 50 g grated Parmesan cheese Adds a rich umami flavor, melting beautifully.
  • 2 tbsp cornstarch Helps bind the mixture for perfect frying.
  • 0.5 tsp garlic powder Infuses croquettes with aromatic warmth.
  • to taste salt & pepper Essential seasonings to elevate the dish.
  • 1 whole burrata (about 150 g), chilled Adds a creamy burst of richness.
  • 1 egg for coating Helps breadcrumbs adhere for crunch.
  • 50 g flour Creates a barrier to secure the filling.
  • 80 g breadcrumbs (panko) Gives a uniquely crispy texture.
  • neutral oil, for frying For achieving a golden-brown exterior.

For the Arrabbiata Sauce

  • 1 tbsp olive oil Adds depth and a hint of fruitiness.
  • 2 cloves garlic, minced Intensifies the flavor of the sauce.
  • 1 tsp chili flakes Introduces a touch of heat.
  • 400 g canned crushed tomatoes Provides a luscious base with robust flavors.
  • 1 handful fresh basil Brightens the sauce with herbal notes.

For Garnish

  • extra Parmesan shavings Elevates visual appeal and cheesy flavor.
  • fresh basil leaves Adds freshness and beauty.
  • chili oil drizzle (optional) Invigorates the dish for spice lovers.

Instructions

Make the Arrabbiata Sauce

  • Heat olive oil in a skillet over medium heat. Sauté minced garlic and chili flakes for about a minute until fragrant.
  • Pour in crushed tomatoes, season with salt and pepper, and let simmer for 15-20 minutes.
  • Stir in fresh basil leaves just before removing from heat. Set aside.

Prep the Burrata Filling

  • Remove burrata from packaging and tear it into small pieces (1-2 teaspoons each). Freeze for 15 minutes.

Make the Croquette Base

  • In a large mixing bowl, combine mashed sweet potato, grated Parmesan cheese, cornstarch, garlic powder, salt, and pepper.
  • Mix thoroughly until a firm dough forms.

Shape & Fill

  • Flatten about 2 tablespoons of the sweet potato mixture into a disc. Place a portion of chilled burrata in the center.
  • Fold the edges around the burrata, ensuring it is completely enclosed. Chill in the refrigerator for 30 minutes.

Coat

  • Prepare a coating station with flour, beaten egg, and panko breadcrumbs.
  • Roll each chilled croquette in flour, coat with egg, and then roll in breadcrumbs.

Fry

  • Heat neutral oil in a deep fryer or large pot to 180°C (350°F).
  • Fry croquettes in batches for 2-3 minutes per side until golden brown. Drain on paper towels.

Serve

  • Spoon warm arrabbiata sauce onto the plate, place crispy croquettes on top, and garnish with fresh basil, Parmesan, and chili oil if desired.

Notes

Make sure sweet potatoes are well-drained. Allow shaped croquettes to chill before frying to maintain shape and prevent leaking. Use panko breadcrumbs for a crispier texture.