This dish may look fussy and fancy, but really it is some plain good eating. I wanted a unique way to use up some leftover turkey and an extra sweet potato that I had lying around. After the first bite with a good dash of cayenne, I knew that I would not be waiting for turkey leftovers to make this again.
I like to use a red-skinned sweet potato. Once roasted, the extra sweetness of this variety comes out even more. I put it through the ricer to get rid of any fibrous strands and then measure out one cup for the recipe. If there are any leftovers, use it to make a bigger batch. The croquettes can be made just before frying and frozen for up to one month in advance-- perfect for the upcoming holidays. The original recipe made small croquettes, but I made these for dinner, so I wanted something a bit more substantial. I doubled the recipe to yield 24 golf ball-size croquettes.
The salsa makes a nice use out of the seasonal cranberry. I like mine processed to a fine consistency, but make yours as chunky or as puréed as you like. Garnished with a few chopped chives for an extra savory flavor and a good dash of cayenne per each crispy fried ball of goodness-- these have made our holiday rotation for sure!