Description
Crispy Sweet Potato Bites are deliciously golden, cheesy, and flavorful fried snacks made from mashed sweet potatoes, fragrant herbs, and a crispy panko and Parmesan coating. These bite-sized treats are perfect as appetizers or party snacks, enhanced with a touch of honey for a sweet finish.
Ingredients
Scale
Potato Mixture
- 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 cheese, shredded
For Frying
- Neutral oil (such as vegetable or canola), about 6 cups for frying to 2″ depth
Finishing
- Honey, for drizzling
Instructions
- Roast the Potatoes: Preheat oven to 475°F. In a 13″ x 9″ baking pan, combine sweet potatoes, smashed garlic cloves, and cubed butter. Generously season with kosher salt and freshly ground black pepper. Cover pan with foil and bake until potatoes are tender and a knife easily pierces through, about 35 minutes. Keep the oven on for the next step.
- Mash and Chill the Potato Mixture: Transfer the baked potato and garlic mixture to a large bowl. Using a wooden spoon or rubber spatula, stir and mash until the mixture becomes mostly pureed but still has some texture. Spread the mixture evenly onto a plate and refrigerate until cold, approximately 30 minutes. Wipe out the bowl in preparation for the next step.
- Prepare the Coating: In a shallow bowl, mix together panko bread crumbs, finely grated Parmesan, chopped fresh parsley, chopped fresh sage leaves, and a pinch of kosher salt. In a separate shallow bowl, whisk the eggs until well blended.
- Form the Bites: Return the chilled potato mixture to the cleaned bowl. Add the shredded Gruyère cheese and mix thoroughly until fully combined. Using a 1-Tablespoon cookie scoop or tablespoon measure, portion out the mixture and roll each portion into a ball. Arrange the balls on a baking sheet lined with parchment paper.
- Coat the Bites: In a large pot, pour neutral oil to a depth of about 2″ and heat over medium-high heat until the oil reaches 350°F (use a deep-fry or instant-read thermometer). Dredge each potato ball first in the panko mixture, then dip into the whisked egg, and finally coat again with the panko mixture. Return coated balls to the parchment-lined baking sheet, spacing them out.
- Deep-Fry the Bites: Fry the coated sweet potato balls in the hot oil, working in batches of about 4 at a time to avoid overcrowding. Turn occasionally to ensure even browning and maintain the oil temperature at 350°F. Fry until deep golden brown and crispy, about 2 to 3 minutes per batch. Use a slotted spoon to remove and drain excess oil.
- Serve: Transfer the crispy sweet potato bites to a serving platter and drizzle generously with honey before serving for a sweet contrast to the savory bites.
Notes
- Make sure the sweet potato mixture is well chilled before forming balls to help them hold their shape during frying.
- Maintain consistent oil temperature to ensure even frying and prevent greasy bites.
- Use neutral oil with a high smoke point, such as vegetable or canola oil, for best frying results.
- These bites can be kept warm in a low oven (around 200°F) while frying batches.
- For a vegetarian option, ensure the cheese used is made without animal rennet.
Nutrition
- Serving Size: 1 bite (approximate)
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
