'3 large or 6 medium-sized sweet potatoes'
'1 tablespoon of butter or margarine at room temperature'
'5 eggs'
'Salt to taste'
'A pinch of nutmeg'
'All-purpose flour'
'1/4 cup of olive oil'
'2 tablespoons of water'
'Salt and black pepper to taste'
'3-4 cups of breadcrumbs from fresh bread without crust (pulse the bread in a blender for a few seconds)'
'Olive oil for frying'
'3 large or 6 medium-sized sweet potatoes'
'1 tablespoon of butter or margarine at room temperature'
'5 eggs'
'Salt to taste'
'A pinch of nutmeg'
'All-purpose flour'
'1/4 cup of olive oil'
'2 tablespoons of water'
'Salt and black pepper to taste'
'3-4 cups of breadcrumbs from fresh bread without crust (pulse the bread in a blender for a few seconds)'
'Olive oil for frying'
'Peel the sweet potatoes and cut them into four pieces'
'Boil the sweet potatoes in salted water until they're very tender, then drain and let them dry in the oven on a baking sheet for 5-6 minutes'
'Mash the sweet potatoes in a ricer, add the butter or margarine and mix well'
'Add the lightly beaten eggs, salt, and nutmeg, and mix extremely well with a wooden spoon or an electric mixer'
'The mashed sweet potatoes should be very smooth, without any lumps'
'Let it cool and shape into small balls with your hands'
'Coat the balls in all-purpose flour and set aside'
'For the egg wash, beat together 1/4 cup of olive oil, the remaining eggs, water, salt, and black pepper'
'Dip the sweet potato croquettes in the egg wash and then coat in breadcrumbs'
'Heat about 2-3 inches of olive oil in a deep frying pan over medium-high heat
When the oil is hot, fry 3-4 croquettes at a time until they're golden brown
Drain on paper towels'
'Keep the croquettes warm in a low oven (120°F) to prevent them from cooling down'
'Serve immediately
If the mixture seems too soft, add a little more all-purpose flour before shaping.'
