4ea (20oz) sweet potato
¼ cup olive oil
½ cup butter
8 oz ham, chopped
1 ¼ cup queso oaxaca, shredded
2 tbsp ap flour + 2 cup ap flour
4 eggs, whisked
2 cup bread crumbs
- Preheat your oven to 400 degrees. Place the sweet potatoes on a sheet of foil and drizzle olive oil over each to coat. Wrap the potatoes in the foil, place on a baking tray and roast in the oven until tender, approximately 40 minutes. Once cooked, remove the potatoes from the foil until cool enough to handle. Remove and discard the skin and place the rest of the potato in a medium bowl.
- In a small saucepan, add the butter and place over medium heat. Allow the butter to come to a boil while constantly stirring. Once the butter starts to become golden brown and fragrant, remove from the heat, add 1 tablespoon coloradito starter, mix it thoroughly, and add it to the sweet potato. Add in the ham, cheese, and 2 tbsp of flour. Mix until fully incorporated. Set the mixture in the refrigerator to chill for 1 hour.
- In the meantime, add frying oil to a small pot and allow the temperature to reach 350 degrees. Place the rest of the flour, eggs(whisked), and bread crumbs into separate bowls. Once chilled, scoop approximately 1 tbsp of the potato mixture into a ball. Working quickly, place the formed ball into the flour to dredge, followed by the egg wash, then into the bread crumbs to coat, ensuring the surface of the croquette is completely covered. Repeat this process with the remaining amount of potato mixture. Set aside the finished croquettes until ready to cook.
- Once all the croquettes are breaded, deep fry in 350 degree oil until golden brown. Allow the croquettes to drain on a paper towel lined plate and allow to cool for 2-5 minutes before serving.