Jump to recipe
Crispy Sweet Potato Bites
By Alejandro Valdes Lora
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
15
Prep Time:
25 mins
Total Time:
1 hr 30 mins
I’m declaring these bites are the finger food of the season—perfect for any occasion when you want to make something that’s showstopping but don’t wanna deal with cutlery! Plus, this recipe makes a handful, so it serves as an easy excuse to invite your favorite people over for the evening, and is perfect for the fall and winter season when the temperature is down and the fried intake is up. Though don’t get us wrong, this recipe is also for that person that, even though it may be 90° outside, they’re already dreaming about autumn on the inside.
These sweet potato bites have a crunchy, herbaceous crust, with a sweet, silky inside that, when topped with a light drizzle of honey, will have you craving them again and again. Once you bite through the crust, the sweet potato mixes with that melted, nutty Gruyère for a dream flavor combination that works so well. If you want to choose a different cheese, that’s also okay! You can really use any hard or semi-hard cheese you want, but I would choose one that has a rich and bold flavor.
Make ahead:
You can make the sweet potato mixture around 3 days ahead of time so that you only have to worry about dredging and frying the day of serving. Just be sure to make the wet and dry dredges fresh for frying.
Don’t be shy to follow this up with our rich beef stew or another dish that makes you feel like a giant hug. Wanna make the whole meal vegetarian? Try out one of our vegetable soups that range from hearty to light and bright.
Made this recipe? Let us know what you think in the comments below!
Advertisement - Continue Reading Below
Ingredients
- 4
medium sweet potatoes, peeled, quartered
- 5
cloves garlic, smashed, peeled
- 5 Tbsp.
unsalted butter, cubed
Kosher salt
Freshly ground black pepper
- 2 cups
panko bread crumbs
- 4 oz.
Parmesan, finely grated (about 2 c.)
- 2 Tbsp.
finely chopped fresh parsley
- 2 Tbsp.
finely chopped fresh sage leaves (about 10 leaves)
- 5
large eggs
- 8 oz.
Gruyère, shredded
Neutral oil, for frying (about 6 c.)
Honey, for drizzling
Directions
- Step 1Preheat oven to 475°. In a 13" x 9" pan, combine potatoes, garlic, and butter; generously season with salt and pepper. Cover with foil and bake until a knife is easily inserted into the center of potatoes, about 35 minutes. Keep oven on.
- Step 2Transfer potato mixture to a large bowl. Using a wooden spoon or rubber spatula, stir until mixture is mostly pureed. Transfer mixture to a plate, pat down in an even layer, and refrigerate until cold, about 30 minutes. Wipe out bowl.
- Step 3In a shallow bowl, combine panko, Parmesan, parsley, and sage; season with salt. In another shallow bowl, whisk eggs until blended.
- Step 4Return potato mixture to reserved bowl. Add Gruyère and mix until combined. Using a 1-Tbsp. cookie scoop or a tablespoon measuring spoon, scoop out portions and roll into balls. Arrange on a parchment-lined baking sheet.
- Step 5Into a large pot, pour oil to a depth of about 2". Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350°. Dredge each ball first in panko mixture, then in egg. Finish with another coat of panko. Return to parchment-lined sheet.
- Step 6Working about 4 at a time, fry balls, turning occasionally and making sure oil temperature is consistent, until deep golden brown, 2 to 3 minutes.
- Step 7Transfer bites to a platter. Drizzle with honey.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below