Crispy Sweet Potato Bites (Printer-Friendly Version)
Crunchy panko-coated sweet potato balls with Gruyère and herbs, finished with a honey drizzle—great for cozy gatherings.
# Required Ingredients:
→ Potatoes and Aromatics
01 -
4 medium sweet potatoes, peeled and quartered
02 -
5 cloves garlic, smashed and peeled
03 -
5 tablespoons unsalted butter, cubed
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
→ Coating and Binding
06 -
2.5 cups panko breadcrumbs
07 -
4 ounces Parmesan cheese, finely grated (approximately 2.5 cups)
08 -
3 tablespoons finely chopped fresh parsley
09 -
2 tablespoons finely chopped fresh sage (from about 10 leaves)
10 -
5 large eggs
→ Filling
11 -
8 ounces Gruyère cheese, shredded
→ For Frying and Serving
12 -
Neutral oil, for frying (approximately 1.4 litres)
13 -
Honey, for drizzling
# Step-by-Step Instructions:
01 -
Preheat oven to 240°C with rack positioned in the center. Arrange sweet potatoes, garlic, and butter in a 33 x 23 cm baking dish. Season generously with salt and black pepper, then cover tightly with foil.
02 -
Bake covered sweet potatoes for approximately 35 minutes, or until a knife easily pierces the center. Leave the oven on.
03 -
Transfer roasted potato mixture to a large bowl. Mash with a wooden spoon or spatula until mostly smooth. Adjust seasoning if needed. Spread onto a plate in an even layer, then refrigerate until chilled, about 30 minutes. Wipe out the mixing bowl.
04 -
In a shallow bowl, combine panko breadcrumbs, grated Parmesan, chopped parsley, and chopped sage. Season lightly with salt. In a separate shallow bowl, whisk eggs until completely blended.
05 -
Return the cooled mashed sweet potato mixture to the clean bowl. Mix in shredded Gruyère until fully incorporated. Using a 1-tablespoon scoop or measuring spoon, portion and roll mixture into balls. Place formed balls on a parchment-lined baking sheet.
06 -
Working with one ball at a time, coat in the panko-Parmesan mixture, then dip in the beaten eggs, and coat again with panko mixture. Return breaded bites to the prepared baking sheet.
07 -
Pour neutral oil into a large pot to a depth of 5 cm. Heat oil over medium-high until a thermometer registers 175°C. Fry potato bites in batches of four, turning occasionally, until deep golden and crisp, 2 to 3 minutes per batch. Drain on a paper towel-lined baking sheet.
08 -
Arrange crispy sweet potato bites on a platter and drizzle lightly with honey before serving.
# Handy Cooking Tips:
01 -
You may prepare the sweet potato mixture up to three days in advance; keep refrigerated and assemble just before frying.
02 -
For best texture, fry the bites just before serving and serve immediately.
03 -
Any hard or semi-hard cheese with bold flavor can be substituted for Gruyère.