Description
Crispy Sweet Potato Bites are golden, crunchy on the outside and soft on the inside, made from creamy mashed sweet potatoes mixed with Gruyère cheese, coated in a seasoned panko and Parmesan crust, and deep-fried to perfection. Finished with a drizzle of honey, they offer a delightful balance of savory and sweet flavors, making them an irresistible appetizer or snack.
Ingredients
Scale
Potato Mixture
- 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
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
- 8 oz. Gruyère, shredded
Frying
- Neutral oil, for frying (about 6 cups, enough for 2″ depth in pot)
Finishing
- Honey, for drizzling
Instructions
- Preheat and Bake Potatoes: Preheat the oven to 475°F. In a 13″ x 9″ baking pan, combine quartered sweet potatoes, smashed garlic cloves, and cubed butter. Season generously with kosher salt and freshly ground black pepper. Cover the pan tightly with foil and bake until the potatoes are tender and a knife inserts easily into their center, about 35 minutes. Keep the oven on for later use.
- Prepare Potato Mixture: Transfer the baked potatoes, garlic, and butter mixture into a large mixing bowl. Using a wooden spoon or rubber spatula, stir and mash the mixture until mostly pureed but still retaining some texture. Spread the potato mixture evenly onto a plate, pat it flat, and refrigerate until fully chilled, about 30 minutes. Wipe out the mixing bowl for later use.
- Prepare Coatings: In a shallow bowl, combine the panko bread crumbs, finely grated Parmesan, chopped parsley, and chopped sage leaves. Season this mixture lightly with kosher salt. In a separate shallow bowl, whisk the eggs until well blended.
- Form Potato Balls: Return the chilled potato mixture to the cleaned mixing bowl. Add the shredded Gruyère cheese and stir until well combined. Using a 1-Tablespoon cookie scoop or tablespoon measure, scoop portions of the mixture and roll them into balls. Arrange the potato balls on a parchment-lined baking sheet.
- Coat Potato Balls: Pour neutral oil into a large pot, filling it to about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F, using a deep-fry or instant-read thermometer to monitor temperature. To coat, first dredge each potato ball in the panko mixture, then dip in the whisked egg, and finish with another layer of the panko mixture. Place the coated balls back onto the parchment-lined sheet.
- Deep Fry: Fry the potato balls in batches of about 4 at a time, carefully placing them in the hot oil. Turn occasionally to ensure even browning and maintain a consistent oil temperature of 350°F. Fry until they achieve a deep golden brown color, approximately 2 to 3 minutes per batch.
- Serve: Transfer the crispy sweet potato bites to a serving platter. Drizzle honey over the top just before serving to add a touch of sweetness that perfectly complements the savory flavors.
Notes
- Make sure the oil temperature remains steady at 350°F to avoid greasy or undercooked bites.
- Chilling the potato mixture before forming the balls helps them hold shape during frying.
- Use neutral oil with a high smoke point, like canola or vegetable oil, for deep frying.
- Fresh herbs like parsley and sage add freshness but can be substituted or omitted according to preference.
- Serve immediately after frying for best crispiness.
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
