These Japanese Sweet Potato Croquettes (Satsumaimo Korokke) are crispy on the outside, creamy and slightly sweet on the inside, and absolutely irresistible especially during the Fall season.
They are a comforting snack or side dish that I always order when I go to a restaurant because Japanese sweet potatoes are one of my favorite root vegetables. My favorite part is the crispy panko bread crumbs coating and the sweet-savory katsu sauce used for dipping!
Whether you’re making them for a cozy dinner, meal prep, or even as party bites, this korokke recipe is bound to be a crowd-pleaser.
What are Japanese Sweet Potato Croquettes (Satsumaimo Korokke)?
If you’ve never had Satsumaimo Korokke, it’s a Japanese-style croquette made with mashed Japanese sweet potatoes (called satsumaimo), which are known for their naturally sweet, chestnut-like flavor.
Traditionally, Japanese sweet potato croquettes are coated in crunchy panko breadcrumbs and fried until golden brown. Originating from Japan’s take on Western-style “croquettes,” this korokke recipe is a comforting fusion of crispy texture and fluffy, melt-in-your-mouth sweetness.
Why You’ll Love Japanese Sweet Potato Croquettes
- Crispy & Creamy Combo: Each bite is perfectly balanced with a crunchy golden crust and a smooth, buttery sweet potato filling.
- Easy to Make: You only need simple ingredients to make this truly delicious snack or appetizer.
- Family Favorite: These croquettes are a hit with both kids and adults — they’re mildly sweet, cozy, and super satisfying.
- Versatile Dish: Enjoy them as a snack, appetizer, or side dish — they pair perfectly with rice or even inside a sandwich.
- Fall Season: Japanese sweet potatoes are in season during Fall and Winter so enjoy these cozy treats while you can!
Equipment You’ll Need
- Mixing bowls
- Large skillet or frying pan
- Baking tray lined with parchment paper
- Fork or potato masher
- Wire rack
- Tongs
- Measuring cups and spoons
Ingredients
- Japanese Sweet Potatoes: The star of the dish — they’re sweet, creamy, and give the croquettes that signature flavor. Japanese sweet potatoes are slightly sweet, nutty, and has a chestnut-like flavor.
- Onion: Adds a savory depth that balances the sweetness of the potatoes.
- Butter: Gives richness and that delicious melt-in-your-mouth texture.
- Salt: Enhances the natural sweetness and overall flavor.
- Black Pepper: Adds a subtle kick and balances the buttery sweetness.
- All-Purpose Flour: Helps the croquettes hold their shape before frying.
- Eggs: Used to coat the croquettes and help the panko stick.
- Panko Breadcrumbs: These Japanese breadcrumbs give that light, crispy crunch. Make sure to use panko breadcrumbs for this recipe!
- Neutral Oil: Perfect for shallow frying without overpowering the flavor.
- Worcestershire Sauce: Adds tang and umami depth to the katsu sauce.
- Ketchup: Brings sweetness and color to the dipping sauce.
- Sugar: Balances the tanginess with a touch of sweetness.
- Oyster Sauce: Rounds out the sauce with a rich, savory flavor.
Customizations
- Add Protein: Mix in a bit of crumbled bacon for a protein boost.
- Spice It Up: Add a pinch of chili flakes or a drizzle of sriracha to the katsu sauce for a spicy kick.
- Make It Dairy-Free: Swap out the butter for olive oil or a dairy-free alternative — it’ll still taste amazing!
How to Make Japanese Sweet Potato Croquettes
Bake or Air Fry the Sweet Potatoes
Wash and pat dry the sweet potatoes, then prick them a few times with a fork.
Bake at 375°F for 55–70 minutes (depending on size) until soft. Alternatively, air fry them at 400°F for 35–45 minutes.
To check doneness, insert a toothpick — it should glide in easily. Scoop out the flesh into a bowl and mash with a fork until smooth.
Make the Filling
In a large skillet, melt butter and sauté the diced onion until soft and fragrant. Add the mashed sweet potatoes, salt, and a few cracks of black pepper.
Stir until everything is well combined and heated through, about 2 minutes.
Remove from heat and let it cool until warm to the touch.
Shape and Chill the Japanese Sweet Potato Croquettes
Scoop about ¼ cup of the mixture and shape it into flat, oval patties using your hands. You should get about 8–10 patties total.
Place them on a parchment-lined tray and refrigerate for 30 minutes to firm up.
Prepare the Katsu Sauce
While the croquettes chill, mix Worcestershire sauce, ketchup, sugar, and oyster sauce in a small bowl. Stir until smooth, and set aside for serving.
Bread the Croquettes
Set up three shallow dishes — one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each patty lightly in flour, dip in egg, then coat with panko. Press gently so the breadcrumbs stick well.
Fry Until Golden and Crispy
Heat about 1 inch of neutral oil in a skillet to 350°F.
Fry the croquettes in batches, about 2–3 minutes per side, until golden brown and crispy.
Drain on a wire rack to keep them crisp. Serve warm with the homemade katsu sauce!
Storage
Store any leftover Japanese sweet potato croquettes in an airtight container in the fridge for up to 3 days.
Reheat in an air fryer or oven to keep the crust crispy.
Tips To Make the Perfect Japanese Sweet Potato Croquettes
- Chill Before Frying: Refrigerating the croquettes helps them hold their shape and prevents breaking during breading and frying.
- Use Panko for Best Crunch: Japanese panko breadcrumbs create that signature light and airy crispness.
- Don’t Overcrowd the Pan: Fry in batches so the oil temperature stays consistent, ensuring even browning.
Frequently Asked Questions (FAQs)
Can I use a different type of sweet potato for this recipe?
I do not recommend using a variety of sweet potato because the Japanese sweet potatoes are starchier and drier than other varieties.
Can I bake or air fry these instead of frying?
Absolutely! Place the breaded croquettes on a parchment-lined tray, spray lightly with oil, and bake at 400°F for 20–25 minutes, flipping halfway for even crispiness. You can also air fry at 375°F for 13-16 minutes, flipping halfway, until outside is crispy.
Can I freeze Japanese sweet potato croquettes?
Yes, you can freeze them before frying. Place them on a tray to freeze individually, then store in a freezer-safe bag for up to 2 months. Fry directly from frozen — just add a few more minutes to the cooking time.
What can I serve with Japanese sweet potato croquettes?
They’re delicious with steamed rice, shredded cabbage, or even inside a bento box. The sweet-savory katsu sauce makes them extra flavorful.
How do you pronounce korokke?
It’s pronounced “koh-roh-keh,” derived from the French word croquette and adapted into Japanese pronunciation.
Related Recipes You’ll Love
Japanese Sweet Potato Croquettes (Satsumaimo Korokke)
Equipment
Ingredients
Croquettes
- 1.5 pounds Japanese sweet potatoes
- ½ onion diced
- 2 tablespoon butter
- ½ teaspoon salt
- Freshly ground black pepper
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1.5 cups panko breadcrumbs
- Neutral oil enough for shallow frying
Katsu Sauce
- 4 tablespoon worcestershire sauce
- 5 tablespoon ketchup
- 1.5 tablespoon sugar
- 2 tablespoon oyster sauce
Instructions
- Wash and thoroughly pat dry the sweet potatoes. Using a fork, prick a few holes all around.
- Preheat oven to 375F then bake for 55-70 minutes, depending on the size of the sweet potatoes. Alternatively, you can air fry the sweet potato at 400F for 35-45 minutes. To ensure they are cooked through, insert a toothpick or chopstick and it should pierce easily. Scoop flesh of sweet potatoes into a bowl and mash with a fork.
- In a large skillet, melt butter then sauté onions until soft and fragrant. Add mashed sweet potatoes, salt, a few cracks of black pepper and mix until well combined, about 2 minutes. Remove from heat and let cool until warm to the touch.
- Shape the croquettes by scooping about ¼ cup of the mixture and shape into flat, oval patties with your hands. This makes about 8-10 total patties. Place on a tray lined with parchment paper and refrigerate for 30 mins to firm up.
- While the croquettes are in the fridge, make the katsu sauce by combining worcestershire sauce, ketchup, sugar, and oyster sauce and mix well. Set aside.
- Setup your breading station but adding flour, beaten eggs, and panko breadcrumbs on separate plates. Dredge each patty lightly in flour, then dip in beaten egg, then coat with panko, pressing gently to ensure the breadcrumbs stick.
- In a large skillet, add neutral oil until about 1 inch from the bottom. Heat oil to 350F and shallow fry the croquettes in batches (without overcrowding) until golden brown and crispy, about 2-3 minutes per side. Drain on a wire rack.
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