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Smokehouse Sweet Potato & Bacon Croc-quettes

Lidia H’s recipe won fourth place in our Most Aussome Recipe Contest! Bites made with bacon, sweet potato, and our Smoked Sharp Cheddar. We picture ourselves serving these smoky little bites during football season–and watching hungry fans clear the plate in record time!
Course Appetizer, Side Dish
Cuisine American

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

Instructions

  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!