Description
Crispy Sweet Potato Bites are a delicious and savory appetizer featuring tender sweet potatoes mixed with aromatic herbs, Gruyère cheese, and Parmesan, coated in a crunchy panko crust, then deep-fried to golden perfection and finished with a touch of honey for sweetness.
Ingredients
Scale
Sweet 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 & Filling
- 5 large eggs
- 8 oz. Gruyère, shredded
For Frying & Serving
- Neutral oil, for frying (about 6 cups)
- Honey, for drizzling
Instructions
- Preheat and Bake Potatoes: Preheat oven to 475°F. In a 13″ x 9″ pan, combine peeled and 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 until the potatoes are tender and a knife easily pierces through, about 35 minutes. Keep the oven on for later use.
- Puree and Chill Mixture: Transfer the baked potato, garlic, and butter mixture to a large bowl. Using a wooden spoon or rubber spatula, mash and stir until mostly pureed with some texture remaining. Spread the mixture evenly on a plate, pat down, and refrigerate until cold, approximately 30 minutes. Wipe out the mixing bowl in preparation for later use.
- Prepare Coating and Egg Wash: In a shallow bowl, combine panko bread crumbs, finely grated Parmesan, chopped fresh parsley, chopped fresh sage, and a pinch of kosher salt. In another shallow bowl, whisk eggs thoroughly until blended.
- Mix Potato with Cheese and Form Balls: Return the cooled potato mixture to the reserved bowl. Add shredded Gruyère cheese and mix until well combined. Using a 1-tablespoon cookie scoop or tablespoon measuring spoon, scoop out portions of the mixture and roll them into balls. Arrange the formed balls on a parchment-lined baking sheet.
- Heat Oil for Frying: Pour neutral oil into a large pot to a depth of about 2 inches. Heat over medium-high heat until a deep-fry or instant-read thermometer reads 350°F.
- Coat Bites for Frying: One by one, dredge each potato ball first into the panko mixture, then dip into the beaten eggs, and finish with another coat of the panko mixture. Place the coated bites back on the parchment-lined baking sheet.
- Deep Fry Bites: Working in batches of about 4 at a time, carefully fry the coated bites in the hot oil. Turn occasionally to ensure even browning and maintain consistent oil temperature. Fry until golden brown and crispy, about 2 to 3 minutes per batch.
- Drain and Serve: Transfer the fried sweet potato bites to a platter lined with paper towels to remove excess oil. Drizzle with honey for a touch of sweetness and serve immediately.
Notes
- Be sure to maintain the oil temperature at 350°F for even frying and to prevent soggy bites.
- Using fresh herbs like sage and parsley enhances the flavor but can be omitted or substituted with dried herbs if necessary.
- These bites reheat well in an oven or air fryer to maintain crispiness.
- Adjust the amount of honey drizzle to your preference for sweetness.
- Ensure the potato mixture is thoroughly chilled before forming balls to help them hold their shape during frying.
Nutrition
- Serving Size: 1 piece
- Calories: 130 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
