Ingredients:
For the croquettes:
2 poundsMurasaki sweet potatoes (about 6 medium sweet potatoes)
2 tablespoonsunsalted butter, softened
2 teaspoonshoney
1 teaspoongochugaru
1/2 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
1/4 cupthinly sliced scallions (about 1 scallion)
1/2 cupall-purpose flour
3 large eggs
1 1/2 cupspanko breadcrumbs, plus more as needed
4 cupscanola or vegetable oil, plus more as needed
For the honey-miso mayo:
1/3 cupKewpie mayo
2 teaspoonshoney
1 teaspoonwhite miso
1/2 teaspoonfreshly squeezed lemon juice
1 pinchfreshly ground black pepper
Directions:
Heat the oven to 400°F. Scrub the sweet potatoes and wrap each one in aluminum foil. Place the sweet potatoes on a baking sheet and roast in the oven until a fork easily pierces through without resistance, about 50 to 60 minutes.
When cool enough to handle, remove the skins and transfer the sweet potatoes to a large bowl. Using a large fork or potato masher, mash the sweet potatoes.
Add the butter, honey, gochugaru, salt, several cranks of freshly ground black pepper, and scallions, and mash with the sweet potatoes until evenly combined. Taste and season with additional salt, honey, or gochugaru as desired.
Line a large plate or quarter sheet tray with parchment or wax paper. Scoop out the sweet potato mixture and roll into balls, about the size of a golf ball. You should end up with 16 to 17 balls.
Place the tray in the freezer until the croquettes are slightly firmer but not frozen solid, about 20 to 25 minutes. In the meantime, fill 3 shallow bowls with the flour, eggs (whisk well to combine), and panko breadcrumbs, respectively.
Remove the croquettes from the freezer. Working with one at a time, lightly coat in the flour, then the egg mixture, then thoroughly dredge in the breadcrumbs.
Pour the oil into a medium pot or saucepan (the oil should be about 1 to 2 inches deep) and heat over high until shimmering, about 350°F. I like to use my first croquette as a test to make sure the oil is nice and hot, but not splattering.
When the heat is ready, carefully drop the croquettes in, a few at a time (don’t overcrowd the pot). Fry the croquettes until crispy and golden brown, turning frequently to ensure even cooking, about 2 to 3 minutes. Adjust the heat and change out the oil as necessary. Transfer the croquettes to a cooling rack.
Croquettes are best eaten fresh, but if not serving right away, they can be set on an oven-safe rack (with a baking sheet underneath) and warmed in a 300°F oven for 10 to 15 minutes until heated through.
Mix the mayo, honey, miso, lemon juice, and a few cranks of freshly ground black pepper in a small bowl until smooth. Taste and adjust if needed.