Ingredients

For the croquettes:

• 2 sweet potatoes, baked and cooled
• 2 cups of quinoa, cooked
• 2 tablespoons of coconut oil
• 1 onion, finely chopped
• ½ cup breadcrumbs
• 1 tablespoon tomato paste
• 1/3 cup cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon salt

For the Chipotle Tahni Sauce:

• 1/3 cup tahini
• 2 chipotle peppers in adobo, seeded and finely chopped
• 2 tablespoons fresh lime juice
• ¼ cup hot water

Directions

1. Add 1 tablespoon of coconut oil to a pan over medium heat. Cook the onion in the oil until they are translucent and just beginning to brown, about 5-7 minutes. Remove from heat and let cool.
2. Peel the baked sweet potato and discard the skins. Add the potato to a large mixing bowl and mash it with a fork, making sure there are no large chunks left in the bowl. Then add the cooked quinoa, cooked onions, and the rest of the ingredients. Stir with the fork. The sweet potato mixture should be thick enough to form into balls. If it seems too wet, add up to ¼ cup more breadcrumbs.
3. On a plate or baking sheet, form the sweet potato mixture into patties, using about ¼ cup of the mixture for each croquette.
4. Heat a large nonstick or cast iron pan over medium heat, adding one 1 tablespoon of coconut oil. When the pan is hot, add croquettes to the pan, being careful not to overcrowd the pan. You may need to cook the croquettes in batches, depending on the size of your pan. Cook the croquettes on one side until golden and crispy, about 4 minutes, then flip an cook for an additional 4 minutes. Place the finished croquettes on paper towels when they are done frying, to remove any excess oil.
5. To make the Chipotle tahini Sauce, whisk the ingredients together thoroughly until smooth. Alternatively, this sauce can be mixed in a blender or food processor.
6. Serve the croquettes warm, drizzled with tahini sauce.