As we still await the return of sports and our game day snacking rituals, that bottle of buffalo sauce has been sitting on the kitchen sidelines for the past several months and it desperately deserves some playing time.
Even if the pandemic is preventing us from filling stadium bleachers, we’re ready to indulge in a little buffalo action. We decided to roll with this craving, literally, to form these baked sweet potato fritters flavored with wing sauce and stuffed with blue cheese.
This may be our inner cheerleader talking, but these croquettes essentially have us doing cartwheels. Beyond their crunchy crust, there’s a soft, sweet and spicy interior that encases a flood of melted funky cheese. In a word, they’re goals.
(Yields 12 croquettes)
2 large sweet potatoes, cut into 1-inch cubes
1 c. breadcrumbs, plus ½ c. for the coating
1 T. coconut oil, melted
6 T. Frank’s RedHot Buffalo Wing Sauce
Salt and pepper, to taste
1 egg, beaten
3 oz. blue cheese, cut into even cubes and molded into small balls
1 t. paprika
1 t. cayenne
1 t. salt
Olive oil, for drizzling
Bring a pot of salted water to a boil. Add the cubes of sweet potatoes and cook for 10 minutes. Drain and mash the potatoes. Add in 1 cup of breadcrumbs, melted coconut oil, Frank’s RedHot Buffalo Wing Sauce, salt and pepper. Mix until all of the ingredients are thoroughly combined, then stir in the beaten egg and place in the refrigerator for a few hours.
Preheat the oven to 450 degrees.
Remove the sweet potato mixture from the fridge. Using a tablespoon, scoop out the mixture, making an indentation with your thumb and filling it with blue cheese before forming a ball.
In a bowl, combine ½ cup of breadcrumbs, paprika, cayenne, salt and pepper. Roll each ball in the breadcrumb mixture before placing on a greased baking sheet.
Drizzle all of the breaded balls with olive oil and bake in the oven for 15-20 minutes.
"potato" - Google News
June 30, 2020 at 07:01PM
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Hot stuff: Buffalo-blue cheese sweet potato croquettes - Boston Herald
"potato" - Google News
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