When my eldest started weaning, through the traditional method of pureed food, his favourite combinations always included sweet potato. Now that my youngest is doing baby-led weaning it would seem that he shares the same love of the vegetable, just served in different ways. This newest recipe, Sweet Potato Croquettes, were a huge hit.
Easy to pick up with a soft texture they are perfect for babies and toddlers but are sure to be a hit with older kids too.
Preparing the croquettes are easy but a little time consuming. The first step is cooking the sweet potato and lentil mixture, The mixture is soft and mashes together well. I often just serve this mixture as a side dish!
Before forming the sweet potato croquettes you will need to chill the mixture to firm it up. This makes it easier to shape and coat the croquettes.
How to Shape Sweet Potato Croquettes
Use a heaped tablespoon of mixture to form each croquette and roll them into small sausage like shapes. It is easer if you form rough croquette shapes first, until all the mixture is used, them wash your hands and roll the croquettes in the breadcrumbs. You can tidy up the shape, while rolling in the breadcrumbs, until they look like the croquettes pictured.
TIP– If you find the mixture is still on the soft side then add a tablespoon of breadcrumbs to the mixture, this will soak up the excess moisture and will make the croquettes easier to form. Keep adding a tbsp at a time to get the consistency you are happy to work with.
How to Freeze Sweet Potato Croquettes
Freeze the crumbed croquettes (before baking) on a baking tray until frozen and then transfer to a ziplock bag / freezer container.
Sweet Potato Croquettes Nutrition
These little croquettes are packed full of …….
Vitamin A – essential for growth, healthy skin and for good vision.
Potassium – which helps the heart and muscles work better.
Vitamin C – needed for growth and healing of wounds. It also helps in the absorption of iron which is great because the lentils provide a source of……
Iron – needed for healthy blood and muscles.
Have you made this recipe? I’d love to here your feedback, please rate and leave a comment below or tag me on Instagram or Facebook.
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Sweet Potato, Lentil and Carrot Croquettes
Ingredients
- 1 tbsp oil
- 1 Small Onion, peeled and finely chopped
- 200g (3 small) Carrot, peeled and finely diced
- 1/2 tsp Minced Garlic
- 400g (1 medium) Sweet Potato, cut into small chunks
- 100g (1/2 cup) Red split lentils
- 250ml (1 cup) Water
- 1 tbsp Chopped Coriander (cilantro) (optional)
- 50g (1/2 cup) Cheddar Cheese, grated
- 1 egg
- 75g 1 cup Panko Breadcrumbs SEE NOTE 1
Instructions
- Heat oil in a large sauce pan over a medium high heat. Add the onions, garlic and carrots, reduced the heat, and sauté for 5 mins.
- Add the red split lentils and sweet potato and stir for a further 5 mins.
- Add the water, cover and simmer on a low heat for approx. 30 mins. (making sure to check and stir mixture so it does not burn) SEE NOTE 2
- Mash together and chill for 30 mins.
- Pre heat oven to 190c / 375f / gas 5
- Add egg, cheese and coriander to the sweet potato and lentil mixture. Stir to combine. SEE NOTE 3
- Use a heaped tablespoon of mixture to form each croquette and roll them into small sausage like shapes. It is easer if you form rough croquette shapes first, until all the mixture is used, them wash your hands and roll the croquettes in the breadcrumbs. You can tidy up the shape, while rolling in the breadcrumbs, until they look like the croquettes pictured.
- Place on a greased baking tray, lightly spray with oil and cook for approx. 30 mins (until golden)
Recipe Notes
- I find panko breadcrumbs give the best crunchy coating. The original recipe used fresh wholemeal breadcrumbs and they work well to but have less of a crush. You can use any breadcrumb to coat.Â
- You want to make sure the mixture is soft and the water has been absorbed.Â
- If you find the mixture is too wet to form croquettes then you can add a couple of tbsp of breadcrumbs into the mixture. This will soak up any excess moisture. Sometimes I need to do this, other times I don't.
* This recipe was first published June 1st 2015. It was updated 22nd Feb 2018 with new photos and more detailed cooking information.
Abby S says
What would your serve this with for a lunch and dinner? Thanks xoxo
Amy says
Hi Abby, what age are your kids? I would serve them with roasted veggies.
JB says
Will using mozzarella work for these?
Amy says
Hi JB, yes you can use mozzarella 🙂
Lisa says
I made this today, it was a hit! Although the carrots didn’t soften even after 45 mins, so left them as cubes in the croquettes.
Amy says
So glad they were a hit, Lisa. Thanks for the info re the carrots. I should really include more process shots and give more info on how small I chopped them. Happy you found a way to make it work for you 🙂
Jennifer says
Hi Amy, can you store in fridge before baking and if yes for how long. Another good recipe I’m trying for Grandson.
Amy says
Hi Jennifer, I used to make the lentil mixture in the morning, refrigerate and then roll in breadcrumbs in the evening. I’m sure they would also be great stored in the fridge, fully prepared. If you want to store for longer then you can also freeze them.
Sarah sinclair says
Hello! I have brown lentils, will they works the same??
Amy says
Hi Sarah, I’m not sure how it would work, it definitely would be more textured. The red split lentils cook softer and go a little mushy. Brown lentils will keep their shape when cooked.
Emilie says
Hi there! I don’t have breadcrumbs what would you recommend I replace that ingredient with?
Thanks in advance!
Amy says
Hi Emilie, if you have a food processor then you can easily make your own breadcrumbs. Alternatively, you could try rolled oats (blended) or cornflakes (crushed/rolled to fine powder)
Alessandra Fabozzi says
I love it !!!!
Amy says
Thanks Alessandra 🙂
Mary says
Love the recipe but it would be really helpful please if you could consider putting the freezing instructions with the rest of the instructions – I miss things otherwise. It is a lovely recipe!
Amy says
Thanks for the input, Mary, good to know. Glad you enjoyed the recipe 🙂
Manal says
Hi Amy. Thank you for this perfect recipe!
Can I replace sweet potatoes if I can’t find any by potatoes or something else?
Amy says
Thanks, Manal. You could use any potato that is good for mashing 🙂
Eleanor Thompson says
A very clever combination of a purée and finger food. The instructions were clear and the recipe was exactly as described. My son loved them and I’m happy to have a stock in the freezer.
Amy says
Thanks, Eleanor! I’m so happy your son enjoyed these. It is great to have a freezer stash!
Nikki says
Just curious how you would cook once frozen? I plan trying this today. My son loves sweet potatoes and I’m trying to get more protein and iron into his diet. I know this will make too much for us to eat so I want to freeze.
Amy says
Hi Nikki, you can thaw in the refrigerator, overnight, and cook as per instructions. Alternatively, you can cook from frozen, they may need a little longer in the oven. Sorry, I can’t give you the exact cooking times but I would have to test.
Starpotato says
Can the lentils be dry? About to make this now!
Amy says
Hi Starpotato, I used dried red split lentils to make this 🙂
Charlie says
Little one is still very hit and miss with food but this was a total winner! Thank you
Amy says
So happy this one was a hit 🙂 Hope you find some others
Stefanie says
Thank you for this recipe! I love it when healthy food tastes so good!
Following the recipe exactly as written it was not possible to form croquettes so I added shreeded oats. We all love them!
Amy says
Hi Stefanie, I’m so glad you liked these and found a way to make them into croquettes easily. Thanks for taking the time to rate and leave a comment, it really means a lot.
Louisa says
This was a huge success! I was having trouble with finding finger food that is super healthy and liked at the same time! TBH I have been having them for my lunch as well!
Thank you.
Amy says
Thanks Louisa, I love these too, I always make such a mess when I make them so double the batch and pop them in the freezer 🙂
Sinead O’L says
Hi, your site has been soo helpful for weaning my 9 month old son who has allergies. He can’t have dairy or eggs. I can to replace the egg with Flax egg but am wondering if you think the recipe would still work without the cheese?
Amy says
Hi Sinead, I’m so happy you find the site useful 🙂 Yes you can just miss out the cheese, I just added it for flavour. 🙂
Monica says
My 10mo absolutely loves it and so does my hubby and I! I also sometimes just feed my son as a mash too. With the leftovers I chucked them in the freezer. Do I just thaw it in room temperature to serve or should I re-heat it in the oven?
Amy says
Hi Monica, so happy that these are a hit for your family :). I would thaw in the refrigerator, as they are already cooked you can serve cold or reheat 🙂
Amy says
Hi! Wondering if I can freeze after cooking instead of before?
Amy says
Hi Amy, yes you can freeze after cooking 🙂
Rana k says
Is it best to freeze after cooking or to freeze and then thaw and cook?
Amy says
It is up to you, I usually cook and then freeze then we can eat them hot or cold.:)
Louise says
These were absolutely delicious! I loved them.. little one not so much even though she ate loads of cooked sweet potato while these were cooking in the oven but I’m sure she will after another few trys, she can be stubborn! I omitted the corriandor and just used a bit of salt and pepper! The taste of the lentils is really what made them. Thanks for the great recipe!
Amy says
So glad you like them, Louise. Hopefully your little one will come around to them after a few more tries 🙂
Natalia says
Made them today and they were delicious!!! A little bit long time for preparation but the batch is big so you can freeze a lot! Thanks for sharing your recipe.
Amy says
Hi Natalia, yes they are a little time consuming! Glad you have a freezer stash now though!
Priya Shah says
Thanks so much for sharing this recipe! I made it today and they turned out quite well for a first attempt. My 4 year old had a few with regular ketchup and my nearly 1 year old had them without any dips.. all the leftovers will be heated up and had as lunch tomorrow – hubby is taking them for his packed lunch alongside a quinoa salad! Your detailed instructions were really helpful so thanks again!
My main issue was the mixture was still a little wet after cooking so added breadcrumbs to the mix as suggested – I’d made my own using normal slices of loaf that I’d flavoured with dried herbs. It still wasn’t as firm as I think they should have been but that didn’t matter much once they went into the oven.
Thanks again!
Amy says
Hi Priya, I’m so glad you all enjoyed the flavour and thanks for taking the time to let me know. Sorry that the texture wasn’t quite right for you but I’m glad you got them to work in the end. 🙂
Liane says
Hi – could you use green lentils instead of the red split pea lentils?
Amy says
Red split lentils cook quicker and go very soft. Green lentils will give the croquettes more texture but you could blend if you wanted a smoother texture. As I haven’t tried it I can’t say for sure how they would turn out. Sorry!
Lam says
Hi Amy, I would like to say thank you for a great recipe! My little one just loves them. I’m going to try with pumpkin next time! Thanks again!
Amy says
Thanks, Lam! Glad they were a success and loving the sound of a pumpkin version 🙂
Luisa Lawrence says
Hi, these look great. Can you freeze them
Amy says
Hi Luisa, for the delay in getting back to you. Yes you can freeze them 🙂
Victoria says
Hi Amy,
These are super recipes – thank you! Just a quick food safety question – can you bake them from frozen or do you need to defrost in the fridge first before baking?
Amy says
Thank you Victoria, Yes, you can cook from frozen.
Selen says
Hi there. This sounds lovely. Quick question though, will it work the same way with plain white potatoes? (Little one isn’t so keen on Sweet Potatoes!)
Amy says
Hi Selen, thank you! I have never tried with white potato but I’m sure they would work great. Enjoy! 🙂
Bethany says
I made these for my preschool age kiddos and they loved them with plain yogurt to dip. I added a dash of siracha to my yogurt for a spicy kick!
Amy says
Great! I used to add so many chillies to my meals but have had to calm down since the kiddos arrive so I often take out the sriracha too! Delicious!
Kate says
I made these last night and they were a great success. I used finely chopped rosemary instead of coriander as we have loads in our garden, and I thickened the slightly-too-wet mix with some porridge oats briefly blitzed in the food processor to make a chunky oat-flour. My 9mo ate a bowl of the mix (before I’d added the egg) for his supper, then I made the rest into croquettes, most of which I have frozen – except the ones my husband and I ate for our supper dipped in sweet chilli sauce! Your tip of toasting the breadcrumbs before use worked brilliantly.
I’ve made several recipes from your blog now and they’ve all been great, thanks so much!
Amy says
Brilliant, thanks Kate! So glad you all like them. Great tip about adding in some oat flour if the mixture is too wet.
Daniela says
So I added an extra sweet potato to the mix and looks really wet, should I add another egg, panko breadcrumbs and cheese to the mix, please help me. My hubby mix the most x when was still warm , I just placed it in the fridge! I’m very excited about the recipe, I’m pretty sure my picky toddler will love it!
Amy says
Hi Daniela, I’d add a tablespoon of breadcrumbs at a time until you get a mixture that is firm enough to hold together and form the croquettes. I wouldn’t say it would need another egg. Cheese is just there for flavour. Let me know how it goes. 🙂
Michelle says
I’m in LOVE! Made these croquettes tonight and couldn’t resist trying them straight out of the oven…afterall, I needed to taste test them and make sure my 11.5mo old daughter will approve ;-). Followed the recipe and instructions exactly as written…did end up using more Panko crumbs to soak up extra moisture. Appreciated the cooking tips. Thank you for sharing and can’t wait to make more of your recipes for my baby (and her mama!)
Amy says
Hi Michelle, thank you for your lovely comments! I’m delighted that you and your daughter are enjoying the recipes. Thanks for taking the time to rate and comment, it really does mean a lot to me 🙂
Chris says
I can’t wait to try making these. Question about the lentils….pre-cooked before adding them? Or will the 30 minutes be sufficient cooking time. I’ve never mastered lentils but love them!
Amy says
Hi Chris, no need to pre-cook them. The 30 mins is enough. Please note that recipe uses red split lentils, I’m not sure how other varieties would work in this recipe as they hold their shape more.
Mariam says
I’ve isn’t made up a batch of these, cannot wait to try them! Half have gone in the freezer. Wondering if I can cook them straight from frozen or if I have to defrost them first? If straight from frozen how long would you add on? Thank-you!
Amy says
Hi Mariam, Did you cook them before freezing? If so I’d reheat for 20 mins. If you froze before cooking I’d check after the 30 mins and add another 5 mins if needed. Enjoy!
Victori says
Amazing recipe, so glad I came across your page. Have made up a batch today for my 15 month old, can’t wait to try them out for dinner with a side of greens, hopefully she loves them! (She is a sweet potato queen)
Amy says
Thanks Victori, how did they go? Hope she liked them!
Kim says
Hi, I’m the Nana to a 3 1/2 year old, and a 6 month old. I would like to make this for the girls I think they would enjoy it. My question is kind of silly, and I think I already know the answer, but what is Baby-Led Weaning?
Amy says
Hi Kim, Baby-led weaning is when you bypass purees and simply let your baby feed themselves. I have written a post about my experience of baby-led weaning vs traditional weaning if you are interested in reading more. https://www.healthylittlefoodies.com/traditional-weaning-or-baby-led/
Marissa says
How many does this recipe make? Cooking for twins!
Amy says
Hi Marissa, I’m sorry but I can’t remember how many this recipe makes. I’m actually going through my old recipes to update the pictures, fill out the missing information and answer commonly asked questions. This is on my list to do soon. The recipe does make a lot and I know others have frozen left overs.
Jess says
This recipe is fab! We’re vegan so I used egg replacer powder and nutritional yeast instead of egg and cheese, and my 9 month old little boy absolutely demolished them! I added broccoli into the mix too for some greens, excited to experiment with loads of other hidden veg in them 🙂
Amy says
Thanks Jess, so glad you liked them and that your changes worked well. Love the sound of added broccoli!
LEsley says
Do you have the conversion for cups instead of grams?
Amy says
Hi Lesley, sorry, this is a really old recipe and at the time I wasn’t doing conversions. I now try to include grams and cups in all my recipes.
Donna says
Do you soak the lentils first?
Amy says
Hi Donna, no I didn’t. I used red split lentils.
Shannon says
Are these freezer friendly?
Amy says
Yes, they freeze well ??
Helen says
Hello! Lovely recipe but I think it’s a mistake to ask for the oven to be preheated from the start, as there’s 39 mins of cooking time for the vegetables followed by chilling time in the fridge? Depending on how long you recommend chilling it might make more sense to preheat the oven at this stage.
Thanks!
Amy says
Hi Helen, thanks for your input and I’m glad you enjoyed the recipe. You are so right, it would be an awfully long time to pre heat an oven! Will edit the recipe!
Clare Bell says
I made the mistake of using far too much water to cook the veggies & lentils (didn’t see the 250ml til it was too late) I just about managed to form the croquettes & once baked they were ok. My 7 month old absolutely loved his first try of them tonight. Hoping to get the 3 year old on board too by calling them potato fish fingers!!
Amy says
Hi Clare, thanks for your comment. I’m so glad you got there in the end and that you got approval from your 7 month old. How did you get on with your 3 year old?
Sylvia says
Found these a wee bit sloppy. Had to add breadcrumbs to the mix so I could form fingers. Kids loved them though!
Amy says
Thanks for the feedback Sylvia, did you pop in the fridge before forming the fingers? I haven’t made these in ages but I do remember needing to chill the mixture before forming the fingers. Glad the breadcrumbs worked though and that the kids approved ??
Andrea says
Hi. How do you reheat them after defrosting?
Amy says
Hi Andrea, I’d keep the same cooking temp and time if defrosted. Did you cook them before freezing? If so you might want to check on them after 15 mins
Jane says
Heya, just starting this BLW process and my bubba LOVED your pea fritters, thanks! I’m going to try these, but was wondering did you use lentils from a can or dried lentils?
Cheers
Jane
Amy says
Hi Jane, I’m glad the pea fritters were a success and hopefully these will go down a treat too. I used dried red split lentils. x
Caitlin says
Hi! I’m excited to try this for my 8 month old! How do you prepare the sweet potato?
Amy says
Hi Caitlin, sorry I should have said to cut the sweet potato into small cubes. Add them, raw, where the recipe states. Thanks for the feedback, hope you enjoy ?
Fran says
Would parsley work instead of coriander do you think?
Amy says
Yes, it would totally work. Hope you enjoy ?
susy says
can i leave out the cheese? my baby has a milk protein allergy.
Aimee says
Can they be frozen?
Amy says
HI Aimee, yes they can be frozen.
Amber Tagari says
Hi Amy,
I tried making these but the mixture was too soft and sticky, I wasn’t even able to roll into shape. Had to bin the whole mixture ? Where did I go wrong?
Thanks,
Amy says
Hi Amber, sorry you didn’t have any success with the recipe. My only thought is that your lentil / sweet potato mixture was too wet and maybe needed to be cooked out longer. Also, did you chill it? it makes it easier to form. Did you try the mixture before adding the egg? If you liked it and want to give it another try then you could add a little more sweet potato or some breadcrumbs to the mixture to dry it out a bit. Thanks for your feedback.
Amber Tagari says
Hi,
Did you use fresh breadcrumbs? What type of breadcrumbs should we use?
Many thanks,
Amy says
HI Amber, I used wholemeal breadcrumbs but any kind will work 🙂
Jessica says
Hi!
What age would these be suitable to start at??
Thanks!
Amy says
Hi Jessica, are you doing baby-led weaning? If so then these are suitable from 6 months. If you are doing purees then once your baby is onto textured purees then these should be suitable. They are very soft inside. I hope this helps 🙂
Laura says
Massive hit with my one year old twins and their 30something Daddy tonight. (Daddy is fussiest of all so quite excited that he liked them, too!) Thanks for the ideas. ☺
Amy says
Glad they were a success and that they were both kid and Daddy approved! Thanks for commenting 🙂
Nat says
Hello there!
Do you reckon these will be ok to freeze :)?
Amy says
Hi Nat, yes you can freeze them 🙂
Caroline Nicholson says
I love your recipes and blog!
Our nearly-two toddler has started refusing vegetables but loves these. She has an egg allergy so I mixed in a bit of Philadelphia instead of egg and they worked perfectly. Thank you. Will send you a picture!
Amy says
Thanks Caroline, I’m glad you like it and that your 2 yr old loves the croquettes!good tip using cream cheese to replace the egg!
Amy says
Hi Jen,
I’m not sure of the cup measurements for the carrot or the sweet potato as I guess it depends how small you chop them. 450g is around 15.8oz (sweet potato) and 200g is around 7oz (carrots). 50g of grated cheddar is approx. 1/2 cup and 75g breadcrumbs is around 1 cup. Hope this helps you!
Jen says
Hi again!
Could you possibly convert this recipe into cups (US)?
I’m trying, but maybe my coffee hasn’t set in yet : )
Thanks!!
Jen says
Hi!
Are the lentils cooked or raw? Also, do you think these would freeze well?
Thanks!
Amy says
Hi Jen, I used uncooked red split lentils (sorry should have detailed that). They freeze well 🙂
Jen says
Thanks for the response!!
Mummyandmonkeys says
Wow these look great, might have a fiddle with the recipe so that Ava could eat them. Thanks so much for linking up and hope to see you again #weaningwednesdays x
Amy says
Thanks Eilidh, it must be so hard to work around allergies. Hope you can adjust the recipe ok. See you tomorrow at #weaningwednesdays!
Margaret says
Hi what lentils do you use?
Amy says
Hi Margaret, I used red split lentils. Sorry for not detailing that!
Margaret says
Its ok thanks, do you have soak them or anything? Thanks
Amy says
Nope, just rinse them 🙂 Thanks
Jemma Chambers says
perfect for BLW! Do you think they’d freeze well? i’m guessing before baking
Amy says
Hi Jemma, I froze the left overs after I cooked them. I froze them on a tray lined with parchment paper and then transferred them to a bag so they wouldn’t stick together. Amy
Joanna says
these look delicious.
Can you freeze them?
X
Amy says
Hi Joanna, I froze some of these when I made them but I haven’t tried them yet. I have frozen similar croquettes with no issues so I’m presuming these will be the same.
Caroline (Becoming a SAHM) says
Ooh these sound yummy and I bet LM would love them! Will have to try them 🙂 xx
Amy says
Let me know if they are a success! x
Trista, Domesticated Momster says
Oh how much I wish I had started blogging before my minis were toddlers! I have found out so much useful information and recipes! Although these sound so good that I think they would eat them as a snack. I love the picture of your little one with one in his hand! We just planted some fresh cilantro in our garden over the weekend…nothing like fresh ingredients and knowing exactly where it came from. Thanks so much for linking up with #foodpornthursdays.
Amy says
Thanks! I know what you mean about blogging and finding so much more on the web than you ever would have if you didn’t blog yourself. Thanks for hosting #foodpornthursdays
Carlyakamummy says
These look scrummy! Love the pics of the little baby hands grabbing the food too. He he
Amy says
Thanks Carly
Donna says
My little man would love these! I love the little chubby arm in the photo, so cute 🙂 #foodpornthursdays
Amy says
Ha ha! Love a chubby arm!
Jenny says
So doing this, for my husband foremost, great idea #foodpornthursdays
Amy says
I hope he enjoys it!
Lupin Girl says
Although my children are all well passed weaning (youngest is 8!) I think they’d love these, rather fancy them myself, and so I’m going to have a go at making them gluten free with our bread, thank you for sharing, #foodpornthursdays Lupin Girl x
Amy says
Oh yes, they are definitely not just for the little ones. We loved them too! Amyx
Angela / Only Crumbs Remain says
Ooh, these look lovely! No little people in our home, but they certainly do appeal to hubby & I! I’m definitely going to try these (though without the coriander, Mr E has an aversion to it for some reason!)! #foodpornthursdays
Amy says
I’m sure they will taste just as nice without the coriander. I love coriander and like to add it to most things, Mr E would struggle in my house!
Stacie says
Wow, these look delicious! As Emily^ said they look great for big people too.
I NEED to try some of your recipes, they are just fantastic. Thank you so much for sharing!
xx
#weaningwednesdays
Amy says
Thanks for your kind comment Stacie, I hope you enjoy x
Emily Davies says
Oooh these look yummy for big people too! Will have to give them a go. 🙂
Amy says
Thanks Emily, hope you enjoy x
Mummy Fever says
These look great ! What a great idea #WeaningWednesdays
Amy says
Thanks!
tanya says
These look really yum. I’m egg free though, do you think they’d work without the egg? Might have to give it a try
Amy says
They might break up a little easier but as they are baked they may be ok as you don’t have to handle them as much. Maybe you could try adding a tbsp of the breadcrumbs into the mixture before coating in breadcrumbs. Hope they work for you, let me know!
Eleonora says
If you do not use eggs add a bit of chickpea flour that will help with keeping the shape
Amy says
Thanks Eleonora