Description
Crispy Sweet Potato Bites are golden, cheesy, and herbaceous fried snacks made from creamy mashed sweet potatoes combined with Gruyère cheese and fresh herbs, then coated in a crispy Parmesan-panko crust and fried to perfection. Drizzled with honey for a touch of sweetness, these bites make an irresistible appetizer or snack.
Ingredients
Scale
Sweet Potato Base
- 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
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 taste
Binding and Filling
- 5 large eggs, whisked
- 8 oz. Gruyère, shredded
For Frying and Serving
- Neutral oil, for frying (about 6 cups)
- Honey, for drizzling
Instructions
- Preheat and bake sweet potatoes: Preheat your oven to 475°F. Place the peeled and quartered sweet potatoes, smashed garlic cloves, and cubed butter into a 13″ x 9″ baking pan. Season generously with kosher salt and freshly ground black pepper. Cover the pan with foil and bake for about 35 minutes until the sweet potatoes are tender and a knife inserts easily. Keep the oven on for later.
- Puree and chill the potato mixture: Transfer the cooked sweet potatoes, garlic, and butter mixture to a large bowl. Using a wooden spoon or rubber spatula, stir to mostly puree the mixture, breaking down the potatoes. Then spread the mixture evenly onto a plate, patting it down into a flat layer. Refrigerate for about 30 minutes until cold. Wipe out the bowl for reuse.
- Prepare the coating: In a shallow bowl, mix the panko bread crumbs, finely grated Parmesan cheese, chopped fresh parsley, chopped fresh sage, and a pinch of kosher salt. In a separate shallow bowl, whisk the eggs until smooth and blended.
- Form the bites: Return the chilled sweet potato mixture to the cleaned bowl. Add the shredded Gruyère cheese and mix until thoroughly combined. Using a 1-Tbsp cookie scoop or tablespoon, scoop out portions of the mixture and gently roll them into balls. Arrange the formed balls on a parchment-lined baking sheet.
- Heat oil and coat bites: Pour neutral oil into a large pot to a depth of about 2 inches. Heat the oil over medium-high heat until a deep-fry or instant-read thermometer registers 350°F. For each ball, dredge first in the panko mixture, then dip into the whisked egg, and coat again with the panko mixture. Place the coated balls back onto the parchment-lined baking sheet.
- Deep fry the bites: Fry about 4 balls at a time in the hot oil, turning occasionally to ensure even browning. Maintain the oil temperature at 350°F for consistent frying. Fry until the bites are deep golden brown, about 2 to 3 minutes per batch. Remove and drain on paper towels if needed.
- Serve: Transfer the crispy sweet potato bites to a platter and drizzle lightly with honey before serving for a perfect balance of savory and sweet flavors.
Notes
- Make sure the oil temperature stays around 350°F to prevent greasy bites and ensure crispiness.
- Refrigerating the sweet potato mixture before forming balls helps them hold together better during frying.
- Use neutral oil with a high smoke point such as canola or vegetable oil for frying.
- These bites can be made ahead and kept warm in a low oven; re-crisp in a hot skillet if needed.
- If you prefer baking over frying, these can be baked at 400°F until golden but the texture will differ.
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 3g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
