It turns out, 40 lbs. of sweet potatoes is quite a bit. Sitting in my pantry, they dare me to sneak them into every dish I make, which is really never a mistake. I'll take what I can get for local produce these days, and sweet potatoes have always been one my absolute favorites (maybe that is why I got a little (over) excited with this purchase).
It was only natural that they made their way into my croquettes this week, adding a Caribbean flair that I could not resist nudging along further with some creamed coconut and sweet corn. Croquettes are typically fried dumplings, often filled with rich cheeses and coated in delicate bread crumbs (also known as "what I survived on" during the year I lived in Spain). This version uses nutty toasted millet along with ground nuts and seeds, yet still bursts with flavor and satisfying texture. Think croquette meets miniature veggie burger. Severely enhanced by a well paired sauce or spread, these were served with Coconut Whipped Yams. In the past (when not so Caribbean), they have been perfect alongside an edamole spread or mushroom gravy.
Rich in magnesium, fiber and vitamin A, sweet potatoes are a nice alternative to their popular white counterpart. Great sliced into wedges, tossed with a tablespoon of oil and a sprinkle of chipotle chili powder and roasted until golden and soft, there aren't too many these spuds can't charm.
Caribbean Millet CroquettesServes 8
1 cup millet
2 cups vegetable broth or water
½ cup sunflower seeds, soaked
1 small sweet potato, finely grated
½ bunch scallions, minced
2 cups corn kernels
1 tbs. creamed coconut (I used this brand)
1 tbs. arrowroot
2 tbs. tamari, or to taste up to ¼ cup
½ bunch cilantro, minced
1 garlic clove, minced
Toast millet until fragrant and popping, about 4-6 minutes. Add 2 cups broth and keep at a simmer for 15-30 minutes, until liquid is absorbed. Meanwhile, drain and rinse sunflower seeds. Pulse seeds, sweet potato and scallions in a food processor until minced and well blended. Put in a large bowl and set aside.
Preheat oven to 375 degrees.
Remove from heat and puree half the millet 1 cup of corn, creamed coconut, arrowroot and tamari in the food processor to make a paste. Add remaining millet, corn, cilantro and garlic and pulse several more times to combine. Add to the bowl with the seed mixture and stir to combine. Taste, and add additional tamari if needed. Using circular molds, or clean hands, form croquettes and place on a parchment lined baking sheet. Bake at for 20-30 minutes, until golden brown.
Relax. Eat Well.