Wild Rice & Sweet Potato Croquettes

Ingredients

• 1 cup leftover mashed sweet potato puree (my preferred method is to bake the potatoes for about 1 hour at 400 degrees F, or until very soft, and then pulse the flesh in a food processor)
• 1 cup leftover cooked wild rice (cooked according to package directions)
• 1/4 cup finely chopped toasted pecans or walnuts
• 1/4 cup fresh breadcrumbs (pulse slightly stale bread in food processor until coarse crumbs form)
• 2 Tbsp thinly sliced green onions
• Kosher salt and freshly ground black pepper, to taste
• olive oil, for shallow pan-frying
• cranberry sauce, for serving (optional)