Description
Indulge in these Crispy Sweet Potato Bites with a golden-brown crust and creamy interior, perfect for snacks or appetizers.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and quartered
- 5 cloves garlic, smashed and peeled
- 5 Tbsp. unsalted butter, cubed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cups panko bread crumbs
- 4 oz. Parmesan, finely grated
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped fresh sage leaves
- 5 large eggs
- 8 oz. Gruyère, shredded
- Neutral oil, for frying
- Honey, for drizzling
Instructions
- Preheat your oven to 475°F (245°C).
- Combine sweet potatoes, garlic, and butter in a 13 x 9 inch pan; season with salt and pepper.
- Cover the pan with foil and bake for about 35 minutes until the potatoes can be pierced easily.
- Transfer the mixture to a bowl and stir until mostly pureed.
- Pat down into an even layer on a plate and refrigerate for about 30 minutes.
- Combine panko, Parmesan, parsley, and sage in a shallow bowl; season with salt.
- In another bowl, whisk the eggs until blended.
- Add shredded Gruyère to the cooled potato mixture and mix until combined.
- Scoop portions and roll into balls, placing on a parchment-lined baking sheet.
- Heat oil in a pot to 350°F (175°C).
- Dredge each ball in the panko mixture, then the egg, and then back in panko.
- Fry in batches until golden brown, about 2 to 3 minutes.
- Transfer to a platter and drizzle with honey before serving.
Notes
For healthier alternatives, consider baking instead of frying and using low-sugar options like maple syrup.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg