Sweet Potato and Squash Croquette

Sweet Potato and Squash Croquette

Lately it’s been hit and miss with my 10 month old daughter. There are days where she will eat a bowl full of pasta and others where she refuses to be fed by anyone and only wants pieces of bread. She’s also not ready to eat just anything in small pieces. For her to eat independently, her food must meet the following requirements: It needs to be soft, but hard enough for her to pick up easily,  it needs to be nutritious but also tasty. It also has to be something the whole family can eat. I can’t spend my days making food just for Emilia then realizing, oh wait what about everyone else?

Croquettes are great because they are crunchy on the outside and soft on the inside, making it a perfect finger food for a 10 month old.

The beauty about these croquettes is that they are filled with nutritious food. They are made with sweet potatoes, butternut squash and carrots. I then added a little quinoa to amplify the nutrition value and some peas for colour and texture.

This recipe makes quite a few, which is great because if I don’t need that many I freeze the rest in a container and I’m good to go on a rainy day. I’m all about meal prepping with my little one these days. When you’re on the go all day or have been working 9-5, the last thing you want is to whip up something from scratch when they are crying for food.

It also doubles up as an appetizer, a great snack for Sunday Football or add it to your Thanksgiving meal! The kids will love them!

Sweet Potato and Squash Croquettes


  • 1 sweet potato
  • 2 small white potatoes
  • half a butternut squash
  • 1 carrot
  • 1 cup of cooked quinoa
  • 2 tablespoons of grated parmiggiano reggiano
  • 2 teaspoons of salt
  • 1/2 cup of cooked peas (smashed)
  • bread crumbs (for coating)
  • 1 egg


  1. Cut up the sweet potato, white potatoes, butternut squash and carrot into small cubes and place them in a medium sized pot.
  2. Fill the pot with water up until 3/4 of the vegetables are submersed.
  3. Cover, bring to a boil then lower the heat and let it simmer until vegetables break a part with a fork.
  4. Drain the vegetables and place in a bowl and let cool.

Making of the croquette

  1. Using a ricer (if you don’t own one you can use a potato masher), rice vegetables into a bowl.
  2. Add the mashed peas, cooked quinoa, beaten egg, parmigiano reggiano and salt.
  3. Using your hands or a large spoon, combine all ingredients thoroughly.
  4. Let it chill in the refrigerator for at least 30 minutes to allow the mixture to  firm slightly  (it’ll form into croquettes better if they are firm)
  5. Place breadcrumbs into a bowl
  6. Take a spoonful of the mixture and form it into a cylinder/football shape.
  7. Roll it in the bread crumbs and reshape it. (The mixture is a little soft so you may need to roll it a bit before you are happy with your shape).
  8. Place it in a baking pan lined with parchment paper.

Baking the croquettes

  1. Preheat oven at 400 degrees Fahrenheit on convention bake (if not regular bake is fine).
  2. Drizzle a little extra virgin olive oil over the croquettes and place them in the oven.
  3. Bake for about 30-40 minutes, flipping them halfway.


Antonietta xo

Antonietta Ferretti
Antonietta Ferretti

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