A delicious appetizer for your holiday gathering -- sweet potato and salmon croquettes. This mindful baked croquette is easier to make and serve to a crowd! These make a delicious lunch or dinner alongside a salad. Ingredients - 1 pound sweet potatoes - 1 1/2 pounds salmon fillets - 1/3 cup parsley chopped - 2 tablespoon fresh dill chopped - 2 tablespoons lemon juice - 1 tablespoon onion finely minced - 1-2 tablespoons jalapeno finely minced, depending on heat - 3/4 teaspoons sea salt - 1 egg - 1 1/2 cups gluten free breadcrumbs* Instructions 1. Peel and slice sweet potatoes, and add to a baking tray along with salmon fillet. 2. In the Sharp Superheated Steam Countertop Oven, bake at 425 for 20 minutes. In a conventional oven, bake at 425 for 30 minutes. 3. Once the potatoes and salmon are baked, add the sweet potatoes, herbs, lemon juice, onion, jalapeno and sea salt to a food processor, and process until the potato is broken up. 4. Add the baked salmon, and pulse until the salmon is mixed in, but still in chunks. Don't overprocess. 5.Whisk an egg in a bowl, and add breadcrumbs to a second bowl. 6. Form 1/4 cup sized patties. The mixture is soft and a bit sticky, but form them delicately. The mixture is easier to form into patties if it's chilled. 7. Dip each patty into the egg, and then coat in breadcrumbs. 8. Bake croquettes in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 425 for 12 minutes, and then flip and continue baking for another 4 minutes. In a conventional oven, bake on 425 for 15 minutes, and then flip and continue baking another 6 minutes.