Description
Crispy Sweet Potato Bites are a delicious, cheesy, and flavorful appetizer featuring mashed sweet potatoes mixed with Gruyère cheese, coated in a crispy panko-Parmesan-herb crust, and fried to golden perfection. Drizzled with honey for a touch of sweetness, these bites are perfect for parties, snacks, or a tasty side dish.
Ingredients
Scale
Sweet Potato Mixture
- 4 medium sweet potatoes, peeled, quartered
- 5 cloves garlic, smashed, peeled
- 5 Tbsp. unsalted butter, cubed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Coating
- 2 cups panko bread crumbs
- 4 oz. Parmesan, finely grated (about 2 cups)
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped fresh sage leaves (about 10 leaves)
- Kosher salt, to season
Binding and Filling
- 5 large eggs
- 8 oz. Gruyère, shredded
For Frying and Serving
- Neutral oil, for frying (about 6 cups)
- Honey, for drizzling
Instructions
- Preheat and Bake: Preheat your oven to 475°F. In a 13″ x 9″ baking pan, combine the peeled and quartered sweet potatoes, smashed garlic cloves, and cubed unsalted butter. Season generously with kosher salt and freshly ground black pepper. Cover the pan tightly with foil and bake for about 35 minutes, or until a knife slides easily into the center of the potatoes. Keep the oven on for later use.
- Puree and Chill: Transfer the baked potato mixture to a large bowl. Using a wooden spoon or rubber spatula, stir until the mixture becomes mostly pureed with only some texture remaining. Then, spread the mixture evenly onto a plate, patting it down, and refrigerate until cold, approximately 30 minutes. Wipe out the bowl used for mixing.
- Prepare Coating Mixtures: In a shallow bowl, combine the panko bread crumbs, finely grated Parmesan, chopped fresh parsley, chopped fresh sage leaves, and a pinch of kosher salt. In another shallow bowl, whisk the eggs until blended smoothly.
- Mix Potatoes and Cheese: Return the chilled sweet potato mixture to the cleaned bowl. Add the shredded Gruyère cheese and mix until thoroughly combined. Use a 1-Tablespoon cookie scoop or tablespoon measuring spoon to form the mixture into balls. Arrange these balls on a parchment-lined baking sheet.
- Heat Oil and Coat Bites: In a large pot, pour in neutral oil to a depth of about 2 inches. Heat over medium-high until the oil reaches 350°F, using a deep-fry or instant-read thermometer to check temperature. Dredge each sweet potato ball first in the panko mixture, then dip in the whisked eggs, and finish with another coating of the panko mixture. Return the coated balls to the parchment-lined baking sheet.
- Deep Fry: Working in batches of about four at a time, carefully fry the coated sweet potato balls in the hot oil. Turn occasionally to ensure even browning and a consistent oil temperature. Fry until deep golden brown, about 2 to 3 minutes per batch.
- Serve: Remove the fried bites with a slotted spoon and transfer to a serving platter. Drizzle generously with honey before serving to add a perfect balance of sweetness and savoriness.
Notes
- For best results, maintain oil temperature around 350°F while frying to achieve crispy and evenly cooked bites.
- Fresh herbs like parsley and sage add a fragrant aroma and flavor; feel free to adjust quantities based on preference.
- These bites can be prepared ahead up to the coating step and refrigerated before frying.
- Serve with extra honey on the side for dipping if desired.
- Ensure sweet potatoes are well chilled before forming balls to help them hold their shape better during frying.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
