Moist, colorful, aromatic, flavorful, and vegan, this is one of our most popular small plates, created by our innovative cook and menu planner Jason Coughlin for our occasional tapas menus. At the restaurant, spiced sweet potatoes are rolled in crushed toasted cashews and coconut and served with Fresh Pineapple-Mango Relish, a refreshing fruit salsa that’s so simple and perfect with these crunchy croquettes. Dream of the Spice Islands and add a tall iced ginger tea or rum punch.
Yields sixteen to eighteen 2-inch croquettes
Time: 70 minutes
1 tablespoon olive oil, plus more for the pans
2 pounds sweet potatoes
¾ cup cashews (4½ ounces)
¾ cup unsweetened shredded dried coconut (3 ounces)
2 tablespoons olive oil
½ teaspoon salt, plus more for sprinkling
2 cups finely chopped onions
¼ teaspoon cayenne pepper, more to taste
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 tablespoons peeled and grated fresh ginger
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Preheat the oven to 425ºF. Lightly oil two baking sheets.
Rinse the sweet potatoes and cut them into large chunks, leaving the skins on. In a bowl, toss the sweet potatoes with the oil and put them on one of the baking sheets. Cover the sheet with aluminum foil and roast the potatoes for 30 to 40 minutes, stirring once or twice, until they are tender and the surfaces are darkly caramelized.
While the sweet potatoes roast, toast the cashews on a small baking sheet until just lightly browned, about 5 minutes. Set aside to cool. When cool, pulse the cashews in a food processor until coarsely ground. In a shallow bowl, stir together the coconut and cashews, and add a sprinkling of salt.
Warm the oil in a heavy skillet and cook the onions with the salt until golden and very soft, about 8 minutes. Add the cayenne, coriander, and cinnamon, and cook for another 3 to 4 minutes, stirring often. Remove from the heat and stir in the ginger, lemon zest, and lemon juice.
When the sweet potatoes are done and cool enough to handle, remove the skins and put the flesh into a bowl. Mash the sweet potatoes with the onions and spices. Season with salt to taste.
Form the mixture into 1½-inch balls (about 2 tablespoons). The mixture is soft, so handle it gently. A small ice cream scoop (#40) is the perfect size and implement for portioning. Roll each ball in the cashew-coconut mixture to generously cover the whole surface. Place the balls a couple of inches apart on the prepared baking sheet and flatten a bit with your fingers. Bake until crisp on the outside, about 15 minutes.
Meanwhile, make the relish.
Allow the croquettes to cool for at least 10 minutes before serving. Serve warm or at room temperature, with the relish on the side.
A great tapas plate or appetizer, but hearty enough to serve as the main dish for lunch or supper.