Description
These Crispy Sweet Potato Bites are a delightful appetizer combining creamy baked sweet potatoes with savory Gruyère cheese and a crunchy double-coated panko and Parmesan crust. Fried to a perfect golden brown and finished with a drizzle of honey, they offer a sweet and savory bite that’s sure to impress at any gathering.
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 Mixture
- 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
- 5 large eggs, whisked until blended
Additional
- 8 oz. Gruyère, shredded
- Neutral oil, for frying (about 6 cups)
- Honey, for drizzling
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 475°F. In a 13″ x 9″ baking dish, combine the peeled and quartered sweet potatoes, smashed garlic cloves, and cubed butter. Generously season with kosher salt and freshly ground black pepper. Cover the dish with foil and bake until the potatoes are very tender and a knife easily slides through, about 35 minutes. Keep the oven on for later steps.
- Mash and Chill Potato Mixture: Transfer the baked potato and garlic mixture to a large bowl. Using a wooden spoon or rubber spatula, stir until mostly pureed but slightly textured. Spread the mixture evenly on a plate, pat it down, and refrigerate until cold, approximately 30 minutes. Wipe out the bowl used for mashing.
- Prepare Coating Ingredients: In a shallow bowl, combine panko breadcrumbs, finely grated Parmesan, chopped fresh parsley, and chopped sage. Season with a pinch of kosher salt. In another shallow bowl, whisk the eggs until fully blended; this will be your egg wash.
- Form Potato Balls: Return the chilled potato mixture to the cleaned bowl. Add the shredded Gruyère cheese and mix thoroughly until well combined. Use a 1-Tbsp cookie scoop or tablespoon to portion out the mixture and roll each portion into a smooth ball. Arrange the balls on a parchment-lined baking sheet.
- Heat Oil and Coat Balls: Pour neutral oil into a large pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F, using a deep-fry or instant-read thermometer for accuracy. Dredge each potato ball first in the panko mixture, then dip in the egg wash, and finish with another coating of the panko mixture. Place the coated balls back onto the parchment-lined sheet.
- Deep Fry Bites: Fry the potato bites in batches of about four, turning occasionally to ensure even browning and maintaining the oil temperature at 350°F. Fry until the bites are a deep golden brown, about 2 to 3 minutes per batch.
- Serve and Drizzle: Using a slotted spoon, transfer the crispy sweet potato bites to a platter. Drizzle them lightly with honey for a perfect balance of sweetness and serve immediately.
Notes
- Ensure oil temperature remains steady at 350°F for best frying results.
- Double coating with panko and egg wash gives the bites their signature crispiness.
- These bites can be kept warm in an oven set to 200°F until all batches are fried.
- Fresh herbs like parsley and sage add an aromatic freshness; feel free to adjust quantities to taste.
- For a vegetarian option, ensure cheese and butter used are suitable.
- Use a thermometer to monitor oil heat for consistent frying and safety.
Nutrition
- Serving Size: 1 bite (approximate)
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
