Description
Crispy Sweet Potato Bites are delightful golden, cheesy, and herb-infused morsels made from creamy mashed sweet potatoes, panko, Parmesan, and Gruyère cheese, fried to a perfect crunch and finished with a drizzle of honey. These savory bites make an irresistible appetizer or snack with a perfect balance of sweet and savory flavors.
Ingredients
Scale
Potatoes and Garlic
- 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
Breading and Herbs
- 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)
Other Ingredients
- 5 large eggs
- 8 oz. Gruyère, shredded
- 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 quartered sweet potatoes, smashed garlic cloves, and cubed butter. Generously season with kosher salt and freshly ground black pepper. Cover the pan tightly with foil and bake until a knife inserts easily into the potatoes, about 35 minutes. Keep the oven on for later use if needed.
- Prepare Potato Mixture: Transfer the cooked potatoes, garlic, and butter mixture to a large bowl. Using a wooden spoon or rubber spatula, stir and mash the mixture until mostly pureed but still slightly textured. Then, spread the mixture onto a plate in an even layer, patting it down, and refrigerate until cold, about 30 minutes. Wipe out the bowl for the next step.
- Mix Breading Ingredients: In a shallow bowl, combine the panko bread crumbs, finely grated Parmesan cheese, chopped fresh parsley, and chopped fresh sage leaves. Season this mixture lightly with kosher salt. In another shallow bowl, whisk the eggs until fully blended.
- Form Potato Balls: Return the chilled potato mixture to the large bowl. Add the shredded Gruyère cheese and mix thoroughly until evenly combined. Using a 1-tablespoon cookie scoop or tablespoon measuring spoon, scoop out portions of the mixture and roll each into a ball. Arrange these balls on a parchment-lined baking sheet.
- Heat Oil and Bread Potato Balls: 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. Dredge each potato ball first in the panko mixture, then dip into the beaten eggs, and finish with another coat of the panko mixture. Place the breaded balls back on the parchment-lined baking sheet to rest briefly.
- Fry the Bites: Working in batches of about four at a time, carefully fry the coated potato bites in the hot oil. Turn them occasionally to ensure even browning. Maintain the oil temperature steadily at 350°F throughout the cooking. Fry until they are a deep golden brown, approximately 2 to 3 minutes per batch.
- Drain and Serve: Remove the fried sweet potato bites from the oil and transfer them to a platter lined with paper towels to drain excess oil. Drizzle the bites generously with honey just before serving for a luscious sweet contrast.
Notes
- Ensure oil temperature is steady at 350°F to achieve a crispy exterior without absorbing too much oil.
- Use fresh herbs for the best flavor, but dried sage can be substituted at 1 teaspoon if needed.
- Do not overcrowd the pot while frying to keep oil temperature consistent and avoid soggy bites.
- Leftovers can be reheated in an oven or air fryer to maintain crispiness.
- Adjust honey drizzling amount according to your preferred sweetness level.
Nutrition
- Serving Size: 1 bite
- Calories: 130
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
