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1
Preheat the oven to 400.
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2
Drizzle the olive oil on a large, rimmed baking sheet.
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3
Arrange the squash and sweet potatoes on the baking sheet, cut sides down.
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4
Roast for about 45 minutes, until tender and lightly browned on the bottom.
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5
Let cool.
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6
Scoop the squash and potato flesh into a large bowl and mash well.
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7
Stir in 2 of the egg yolks, the whole egg, the cheese and the thyme and season with 1 teaspoon of salt and 1/4 teaspoon of pepper.
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8
Refrigerate until chilled, about 1 hour.
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9
In a shallow bowl, beat the remaining 4 egg yolks with the water.
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10
Spread the flour and bread crumbs in two shallow bowls; season the bread crumbs with salt and pepper.
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11
Line a baking sheet with wax paper or plastic wrap.
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12
Working in batches of 4, scoop rounded tablespoons of the croquette mixture into the flour.
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13
Roll into balls, dip in the egg wash, coat with the bread crumbs and place on the baking sheet.
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14
Repeat to form the remaining croquettes.
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15
Let the croquettes stand at room temperature for at least 10 minutes and as much as half an hour to firm up slightly before frying.
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16
In a large deep skillet, heat 1 inch of the vegetable oil to 350.
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17
Line another baking sheet with paper towels and a rack.
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18
Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry over high heat, turning once, until golden brown.
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19
Using a slotted spoon, transfer the croquettes to the rack to drain.
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20
Serve hot with the Bitter Orange Compote.
