Sweet Potato Croquettes with Cheese and Bacon

  1. Cut the sweet potatoes into 3 cm thick slices.
  2. Place into a bowl of water and drain, then steam in a steamer for 20 minutes.
  3. If a bamboo skewer goes through a piece easily they are ready.
  4. If you don't have a steamer, you can microwave the potatoes.
  5. Take the skin off the sweet potatoes while they're still hot.
  6. Put in a bowl with a little salt and pepper and 50 g of butter.
  7. Mash up the sweet potato while it's still hot with a potato masher.
  8. The butter will melt immediately too if the potato is still hot.
  9. Heat up a frying pan over medium heat without any oil.
  10. Cut the bacon up into 1 cm pieces and stir-fry quickly until lightly browned.
  11. Add the bacon and cheese, that's been diced into 1 cm pieces, to the mashed potato and mix well.
  12. It's better at this point if the potato has cooled down a bit so that the cheese won't melt.
  13. Add an egg to the bowl and mix well.
  14. Divide the mixture and form into balls.
  15. Coat the balls in bread flour (or cake flour), egg, sliced almonds or panko.
  16. Put some oil into a frying pan, heat to 180C and shallow fry the croquettes.
  17. I prefer to shallow fry them and roll them around since it saves on oil.
  18. If you fry them in a little oil, they turn out like this.
  19. Make sure not to let them burn and roll them around as they cook.
  20. They should have a nice golden brown finish.
  21. Drain away the excess oil on paper towels.
  22. They're delicious with some ketchup.
  23. Give it a try!

japanese sweet potatoes, bacon, cheese, butter, salt, egg, egg, bread, almonds, oil, tomato ketchup

Taken from cookpad.com/us/recipes/170763-sweet-potato-croquettes-with-cheese-and-bacon (may not work)

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