Description
These Crispy Sweet Potato Bites are a delightful appetizer featuring tender sweet potatoes mixed with Gruyère cheese and fresh herbs, coated in a crispy Parmesan-panko crust, and fried to golden perfection. Finished with a drizzle of honey, they offer a perfect balance of savory, sweet, and crispy textures that will impress your guests.
Ingredients
Units
Scale
Sweet Potato Mixture
- 4 medium sweet potatoes, peeled, quartered
- 5 cloves garlic, smashed and peeled
- 5 Tbsp. unsalted butter, cubed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Breading
- 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
Egg Wash and Cheese
- 5 large eggs, whisked
- 8 oz. Gruyère, shredded
Frying and Garnish
- Neutral oil (such as vegetable or canola), for frying (about 6 cups)
- Honey, for drizzling
Instructions
- Preheat and Bake: Preheat the oven to 475°F. In a 13″ x 9″ 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 with foil and bake for about 35 minutes, or until a knife easily pierces the potatoes. Keep the oven on for the next steps.
- Puree and Chill: Transfer the baked potato, garlic, and butter mixture to a large bowl. Using a wooden spoon or rubber spatula, stir until the mixture becomes mostly pureed with a slightly chunky texture. Transfer the mixture to a plate, pat it down evenly, and refrigerate until cold (about 30 minutes). Wipe out the bowl for later use.
- Prepare Breading Mixture and Egg Wash: In a shallow bowl, mix together the panko bread crumbs, grated Parmesan, chopped parsley, chopped sage, and a pinch of kosher salt. In another shallow bowl, whisk the eggs until fully blended.
- Form Potato Balls: Return the chilled potato mixture to the cleaned bowl. Add the shredded Gruyère and mix well to combine. Using a 1-tablespoon cookie scoop or tablespoon, scoop out portions of the mixture and roll each into balls. Arrange these balls on a parchment-lined baking sheet.
- Heat Oil and Coat Balls: Pour enough neutral oil into a large pot to reach a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F as measured by a deep-fry or instant-read thermometer. To bread each ball, dredge first in the panko mixture, then dip in the whisked eggs, and finish with another coat of the panko mixture. Place the coated balls back onto the parchment-lined sheet.
- Deep-Fry the Bites: Fry the balls in batches of about four, turning occasionally to ensure even browning. Maintain the oil temperature consistently at 350°F. Fry until the bites are deep golden brown, about 2 to 3 minutes per batch. Use a slotted spoon to remove and drain excess oil.
- Serve with Honey: Transfer the crispy sweet potato bites to a serving platter and drizzle with honey while still warm to enhance their sweet and savory flavors.
Notes
- Make sure oil temperature stays consistent for perfect crispiness; too hot will burn the crust and too cool will make them greasy.
- These bites can be kept warm in a low oven, but are best served fresh for maximum crispness.
- You can substitute fresh sage with dried sage if needed, but reduce the quantity to about 1 teaspoon.
- Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil for frying.
- If making ahead, the potato mixture can be prepared and refrigerated up to a day before assembling the balls.
Nutrition
- Serving Size: 2 bites
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
