Crispy Sweet Potato Bites
Delicious golden and crispy sweet potato bites with a creamy interior, perfect for snacking, appetizers, or as a side dish.
Ingredients
Primary Ingredients
- 4 medium sweet potatoes Tender, sweet, and nourishing.
- 5 cloves garlic Aromatic and pungent.
- 5 tablespoons unsalted butter Rich and creamy.
- Kosher salt Essential for seasoning.
- Freshly ground black pepper Adds a touch of spiciness.
- 2 cups panko bread crumbs Creates an irresistibly crispy coating.
- 4 ounces Parmesan cheese Finely grated.
- 2 tablespoons finely chopped fresh parsley Contributes freshness.
- 2 tablespoons finely chopped fresh sage leaves Earthy and aromatic.
- 5 large eggs Acts as a binding agent.
- 8 ounces Gruyere cheese Shredded.
- Neutral oil For frying.
- Honey A drizzle for sweetness.
Instructions
Preparation
- Preheat your oven to 475°F (245°C).
- In a 13 by 9-inch pan, combine quartered sweet potatoes, smashed garlic, and cubed butter. Season generously with kosher salt and pepper.
- Cover with foil and bake until the potatoes are fork-tender, about 35 minutes.
- Transfer potato mixture to a bowl and stir until mostly pureed. Chill until cold, roughly 30 minutes.
Mixing
- In a shallow bowl, mix panko bread crumbs, Parmesan, parsley, sage, and a pinch of salt.
- In another bowl, whisk the eggs until well beaten.
- Add shredded Gruyere cheese to the chilled sweet potato mixture and stir to combine.
Frying
- Heat neutral oil in a large pot to 350°F (175°C).
- Scoop the sweet potato mixture, roll into balls, dredge in the panko, dip in eggs, and roll in panko again.
- Fry the bites in batches until golden brown, about 2-3 minutes each.
- Transfer to a platter and drizzle with honey.
Notes
For the best results, don't overcrowd the frying pot and make sure to cool the mixture properly before shaping.