Description
Crispy Sweet Potato Bites are golden, cheesy, and perfectly seasoned fried snacks featuring sweet potatoes blended with Gruyère and fresh herbs, coated in a Parmesan-panko crust, and finished with a drizzle of honey for a delightful sweet and savory balance.
Ingredients
Scale
Sweet 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 cheese, finely grated (about 2 cups)
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh sage leaves (about 10 leaves)
- Kosher salt, to season
Egg Wash
- 5 large eggs, whisked until blended
Filling
- 8 oz Gruyère cheese, shredded
Frying
- Neutral oil (such as vegetable or canola), about 6 cups for frying
Finishing
- Honey, for drizzling
Instructions
- Preparation and Baking: Preheat your oven to 475°F (246°C). In a 13″ x 9″ baking pan, combine the peeled and quartered sweet potatoes, smashed garlic cloves, and cubed unsalted butter. Generously season with kosher salt and freshly ground black pepper. Cover the pan tightly with foil and bake for about 35 minutes, or until a knife easily pierces the potatoes. Keep the oven on for the next step.
- Purée and Chill: Transfer the baked potato mixture, including garlic and butter, into a large mixing bowl. Stir vigorously using a wooden spoon or rubber spatula until the mixture is mostly puréed but still has some texture. Spread the mixture evenly on a plate and refrigerate for about 30 minutes to chill. Wipe out the bowl to prepare for the next step.
- Prepare Coating and Egg Wash: In a shallow bowl, mix the panko bread crumbs, finely grated Parmesan, chopped fresh parsley, and chopped fresh sage. Season this mixture lightly with kosher salt. In another shallow bowl, whisk the eggs until fully blended to create an egg wash.
- Form Balls: Return the chilled sweet potato mixture to the large bowl. Add the shredded Gruyère cheese and mix until evenly incorporated. Using a 1-tablespoon cookie scoop or a tablespoon measuring spoon, portion out the mixture and roll it into smooth balls. Place the formed balls on a baking sheet lined with parchment paper.
- 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 (177°C). Dredge each sweet potato ball first in the panko-Parmesan-herb mixture, then dip it into the egg wash, and finish with another coating of the panko mixture. Return the coated balls to the parchment-lined baking sheet for a moment.
- Deep Fry: Working in batches of about four at a time, carefully fry the coated sweet potato bites in the hot oil. Turn occasionally to ensure even browning and maintain an oil temperature of 350°F. Fry for 2 to 3 minutes or until they are a deep golden brown and crispy.
- Serve: Remove the fried bites from the oil and place them on a platter lined with paper towels to drain excess oil. Drizzle with honey while still warm and serve immediately for a perfect blend of crispy, cheesy, sweet, and savory flavors.
Notes
- Keep the oil temperature steady at 350°F during frying to prevent the bites from becoming greasy.
- Do not overcrowd the pot when frying to maintain oil temperature and even cooking.
- Chilling the sweet potato mixture before forming balls helps to make shaping easier and holds the shape during frying.
- Fresh herbs add a wonderful aroma and flavor; feel free to substitute with thyme or rosemary if preferred.
- Drizzling honey at the end adds a lovely contrasting sweetness that enhances the dish.
- Store leftovers in an airtight container and reheat in a skillet or oven to retain crispiness.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
