Chop the sweet potato in half lengthwise and slice thinly. Microwave for about 6 to 7 minutes.
While the sweet potato is microwaving, stir-fry minced onions and bacon in butter. Season with salt and pepper.
When the onions are dry and browned, turn the heat off.
Mash the sweet potatoes until it's not lumpy.
Combine the mashed potatoes with the cooked onion, bacon, and milk. Mix thoroughly.
Set aside and cool the batter. Because it's loose, chill in the refrigerator for 30 minutes.
Form the batter into barrel-shapes. Coat with flower, egg, and breadcrumb.
When the mixture is about room temperature, deep-fry the croquettes in hot oil. They won't burst if you leave them until it's hard and golden brown.
Transfer to a serving plate and enjoy.
Story Behind this Recipe
I wanted to make sweet potato croquettes that go well with rice but aren't too sweet, so I made them into cream croquettes.
The batter is soft because these are cream croquettes. That's why it needs to be chilled in the refrigerator before they're shaped. To prevent them from bursting, make sure to deep-fry them in hot oil over medium to high and don't touch it until it's hard and golden brown.