Sweet potato sausage croquettes

Ingredients

  • 3 cups ‘left over’ mashed sweet potatoes
  • 1 pound ‘left over’ sweet Italian sausage without the casing
  • 3 eggs, beaten
  • 2 cups seasoned Italian bread crumbs
  • 1 cup shredded fontina cheese
  • 1 cup olive oil
  • ¼ stick butter
  • + 28 more ingredients
    • 1 cup whole milk ricotta
    • 1 cup pumpkin puree
    • 4 eggs
    • ¼ cup powdered sugar
    • ½ cup all-purpose flour
    • ½ cup cake flour
    • 1 tablespoon baking powder
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1 teaspoon ground nutmeg
    • 1 pinch salt
    • ½ cup warm maple syrup (for garnish)
    • 1 cup chopped toasted pecans (for garnish)
    • ½ pound prosciutto, finely diced
    • ¼ cup finely chopped carrot
    • ¼ cup finely chopped yellow onion
    • ¼ cup finely chopped celery
    • 4 medium cloves garlic, minced
    • ¼ to ½ teaspoon crushed red pepper flakes
    • One 28-oz. can diced Italian plum tomatoes with juice
    • 1 cup dry white wine
    • ½ cup packed flat-leaf parsley
    • 2 dried bay leaves (remove after cooking)
    • Salt and pepper to taste
    • 4 cups medium-diced roast turkey
    • 1 pound dried penne pasta
    • ¼ cup parmesan cheese for garnish
    • ¼ cup fresh basil for garnish

1. In a large bowl, add 3 cups leftover mashed sweet potatoes and add the cooked sausage, fontina cheese. Add half of the beaten eggs and mix thoroughly. Form into croquettes, dip into remaining beaten eggs, and roll in the bread crumbs. 2. In large sauté pan, heat the olive oil and butter ove...

View full recipe at SpringPad

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