As I've mentioned before, access to the typical Western palette of vegetables can be spotty over here.  So when the grocery store had the orange sweet potatoes I know and love, I bought a bunch - but not enough for this recipe.

They have some tubers here which they call sweet potatoes, and they're the right shape and size, but the similarity stops there.  They're white inside and very dry.  Yet they're not the yams I've seen in import stores in the West - those are yet another veggie.  Meanwhile, pumpkins have the same color and similar earthy flavors to orange sweet potatoes.  They're also much moister, which compensates for the dry local sweet potatoes - a double-compensation that was meant to be.

These patties hit all the tastebuds.  Lime juice keeps them tart, pumpkin and potato add a sweet base, and the chili 2 ways warms your mouth.  Bonus, these use matzah meal and are kosher for Passover!

The recipe needs a while.  I want to say that first because a lot of the time when I see recipes I forget to take the time into account, and we end up eating much later than I plan for!

Sweet Potato and Pumpkin Croquettes

Recipe adapted from Sassy Radish
Serves 4

Prep time: 2+ hours (roasting and resting!)
Cook time: 25 minutes

Ingredients:

1 medium sweet potato (if you have 3, cut out the white potato and the pumpkin)

1 medium West African sweet potato (as needed)

1/4 large pumpkin (or 1/2 cup puree)

3/4 to 1 cup matzo meal, depending how wet your veggie mix is
2 large eggs, room temperature, lightly beaten
1 jalapeno, seeds removed, finely chopped
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon salt, plus additional to taste
1/4 teaspoon Espelette pepper (aleppo or cayenne will also do)
1/8 teaspoon (2 pinches) ground cumin
Finely grated zest of 1 lime
Juice of 1 lime
Olive oil, for frying

Directions:

1. Pierce potatoes (and pumpkin, if using) with a knife in a few spots.  Cover in foil and put in an oven at 400F (200C).  Let them roast for an hour, or until soft.
2. Scoop out the flesh of the veggies and puree it.
3. Mix matzo meal, eggs, jalapeno, mint, cilantro, salt, pepper, cumin, lime zest and juice. Add the puree to it. Cover and let sit for an hour, or put it into the fridge until ready to cook.
4. Heat the oil in a pan over medium heat.  Prepare the mix and a bowl of cold water.

5. Dip your hands into the cold water, to keep them from sticking, and form the patties.  Fry in batches.  Cook on each side until browned, about 3 minutes.  Add a squeeze of lime juice just before serving.

Serve as-is, or top with Greek yogurt or sour cream.  For a bonus flavor kick, mix some more cumin in with the yogurt/cream.