Baked Sweet Potato Croquettes with Chard Pesto

Makes: 9-10 croquettes                 Prep and Cooking: 50-60 minutes


  • 700g sweet potatoes
  • 1 medium onion
  • 80g chard
  • 4 garlic cloves

From the cupboard:

  • cooking oil
  • 150 olive oil
  • salt to taste
  • 1 egg
  • 50g walnuts
  • 50g cheddar cheese
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 4 heaped tablespoons chickpea flour (or any other flour)
  • 200g breadcrumbs


  1. Peel and roughly chop the sweet potatoes and steam until tender.
  2. Mince the onions and chard stalks. Fry in a pan until golden. Just before removing from the stove, add 2 cloves of crushed garlic, paprika, cumin and salt. Stir into the veg.
  3. In a mixing bowl mash the sweet potatoes and add the onion and chard mixture. Mix in the egg and flour.
  4. Grease a baking tin and form the balls. Make sure your hands are clean and wet before making each ball. Bread the balls with breadcrumbs and place in the baking tin.
  5. Bake in a preheated oven (180℃) for 30 mins.

The Pesto

  1. Place the chopped chard leaves, walnuts, cheddar, olive oil and garlic in a food processor. Whizz until the mixture reaches a buttery texture.

If you don’t have chard at home, these croquettes go very well with natural yogurt dip with garlic and dill.

Image and recipe design by Pavlina