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Molten Gold Sweet Potato Croquettes with Burrata Core on a plate
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Molten Gold Sweet Potato Croquettes with Burrata Core

Delicious croquettes filled with creamy burrata cheese and served with spicy arrabbiata sauce, offering a delightful blend of flavors and textures.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Snack
Cuisine: Italian Fusion
Keyword: Arrabbiata Sauce, Burrata, comfort food, Italian Appetizer, Sweet Potato Croquettes
Servings: 4 servings
Calories: 150kcal

Ingredients

For the Croquettes

  • 500 g mashed sweet potato Silky and slightly sweet, this forms the soft base of the croquettes.
  • 50 g grated Parmesan cheese Adds a nutty, rich depth that complements the sweet potatoes.
  • 2 tbsp cornstarch Essential for binding, gives the croquettes their crispy texture.
  • 1/2 tsp garlic powder Adds an aromatic layer of flavor.
  • to taste Salt & pepper Essential seasonings.
  • 1 whole burrata (about 150 g) A creamy core that oozes with every bite.
  • 1 large egg (for coating) Helps breadcrumbs adhere.
  • 50 g flour For light coating.
  • 80 g breadcrumbs (preferably panko) Delivers extra crispy exterior.
  • as needed Neutral oil (for frying) Essential for deep frying.

For the Arrabbiata Sauce

  • 1 tbsp olive oil Adds flavor to the sauce.
  • 2 cloves garlic, minced Intensifies the aroma.
  • 1 tsp chili flakes Brings pleasant heat.
  • 400 g canned crushed tomatoes Base for the sauce.
  • 1 handful fresh basil Adds freshness.

For Garnishing

  • to taste Extra Parmesan shavings For finishing touch.
  • to taste Fresh basil leaves For garnish.
  • as desired Chili oil drizzle (optional) Enhances presentation.

Instructions

Make Arrabbiata Sauce

  • In a medium skillet, heat olive oil over medium-low, add minced garlic and chili flakes, sauté until fragrant (1–2 minutes). Stir in canned crushed tomatoes, season with salt and pepper, and simmer for 15–20 minutes. Fold in fresh basil before removing from heat.

Prep Burrata Filling

  • Tear chilled burrata into small portions and lightly freeze for about 10 minutes.

Make Croquette Base

  • Combine well-drained mashed sweet potato, grated Parmesan, cornstarch, garlic powder, salt, and pepper in a large bowl. Mix until firm dough forms.

Shape & Fill

  • Scoop about 2 tablespoons of the sweet potato mixture, flatten it, and wrap it around a burrata piece. Chill croquettes in the refrigerator for 30 minutes.

Coat

  • Prepare workstation with flour, beaten egg, and breadcrumbs. Coat croquettes in flour, dip in egg, and roll in breadcrumbs.

Fry

  • Heat neutral oil to 180°C (350°F). Fry croquettes in batches for 2–3 minutes until golden-brown. Drain on paper towels.

Serve

  • Spoon arrabbiata sauce onto plates, place croquettes on top, and garnish with basil and Parmesan shavings.

Notes

Ensure sweet potatoes are well-drained, chill croquettes before frying, and maintain oil temperature for optimal crispiness.