Zubereitung

1. 1

   Peel the cooked and completely cooled sweet potatoes and press them through a potato ricer. Warm sweet potatoes give off steam, which makes the mixture wet so that it cannot be shaped later.

2. 2

   Work the purée with the egg, the plain flour, the salt, the pepper and the nutmeg into a mixture using a spoon, without kneading it, as kneading would make it tough.

3. 3

   Chill the mixture covered. Sweet potatoes contain more water than potatoes, so only a thoroughly chilled mixture can be shaped.

4. 4

   Shape about sixteen croquettes as thick as your thumb from the mixture and roll them all over in the breadcrumbs until they are completely covered.

5. 5

   Brush the croquettes thinly with the rapeseed oil, because without a film of oil the breadcrumbs stay floury and pale.

6. 6

   Preheat the airfryer to 180 °C. Sweet potatoes count as potato products and are never cooked hotter than 180 °C, so that they turn golden yellow rather than dark.

7. 7

   Lay the croquettes into the basket in a single layer with space between them and stack nothing; cook the whole quantity in two batches. Cook at 180 °C.

8. 8

   Shake the basket carefully so that the croquettes turn without breaking; they are softer than those made from ordinary potatoes. Carry on cooking at 180 °C until they are golden yellow rather than dark all over.