Old Croc's Most Aussome Recipe Contest

Placement: 4th Place

Prize: $200 & Old Croc cheese coupons

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“My Smokehouse Sweet Potato & Bacon Croc-quettes take sweet potato casserole to a whole new level. Featuring Old Croc Smoked Sharped Cheddar, these sweet’n smoky cheesy croc-quettes make the perfect appetizer with elevated smokehouse flavors and textures.”

Smokehouse Sweet Potato & Bacon Croc-quettes 

Ingredients:

  • ½ pound hickory smoked bacon

  • 1 pound yams, peeled and cut into small pieces

  • ½ tsp sea salt

  • ½ tsp smoked paprika 

  • 1/4 cup barbecue sauce, store-bought

  • 2 tbsp maple syrup

  • 1 tbsp unsalted butter

  • 2 tbsp brown sugar

  • 1 - 6 oz. package Old Croc smoked sharp cheddar cheese

  • 1/4 cup all-purpose flour

  • 1 egg, beaten

  • 3/4 cup panko breadcrumbs

  • Vegetable (or canola) oil for frying

  • 2 tbsp finely sliced scallions (green parts only)

Directions: 

  1. Pre-heat oven to 350 degrees F. 

  2. Cook bacon in a large skillet till crispy (reserving 2 tbsp bacon fat); transfer to paper towel lined dish to drain excess oil; finely chop bacon; set aside.

  3. Line sheet pan with foil; toss yams with reserved bacon fat; spread over sheet pan; sprinkle with salt and smoked paprika; cover lightly with foil and bake in pre-heated oven for 35 minutes or till fork tender.

  4. Meanwhile, in a small bowl, combine barbecue sauce and maple syrup; set aside.

  5. Mash cooked yams with a fork; transfer to a medium bowl; add chopped bacon (reserving 2 tablespoons for topping), butter, brown sugar and shredded Old Croc smoked cheese (reserving 1/4 cup for topping).

  6. Form mixture into 24 equal balls; coat in order starting with flour, then egg and finally breadcrumbs; slightly flatten balls forming a small patty; set aside. (You can refrigerate or freeze prepared croquettes for later frying.)

  7. In a medium sauce pan, or fryer, heat oil to 350 degrees F. 

  8. Fry croquettes in small batches till golden (about 1-1½ minutes per batch); drizzle with maple barbecue drizzle; sprinkle with remaining bacon bits, 1/4 cup of shredded Old Croc and green onions. Enjoy! 

Check out my winning recipe in the Old Croc website!

Lidia Haddadian