SORRY, PUMPKIN—THESE CRISPY SWEET POTATO BITES ARE MY FALL OBSESSION
Autumn is here, and I'm ready for all things warm and cozy. Pumpkin may get the majority of the spotlight when it comes to fall flavors, but I'm here to declare that sweet potato deserves its chance to shine. My favorite example? These crispy sweet potato bites. They're the appetizer 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 chilly weather season when the temperature is down and the fried intake is up. Here's everything you need to know:
What makes these bites special:
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.
What to serve with these bites:
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.
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.
Made this recipe? Let us know what you think in the comments below!
Yields: 15
Prep Time: 25 minutes
Total Time: 1 hour 30 minutes
Ingredients
- 4
medium sweet potatoes, peeled, quartered
- 5
cloves garlic, smashed, peeled
- 5 tbsp.
unsalted butter, cubed
Kosher salt
Freshly ground black pepper
- 2 1/2 c.
panko breadcrumbs
- 4 oz.
Parmesan, finely grated (about 2 1/2 cups)
- 3 tbsp.
finely chopped fresh parsley
- 2 tbsp.
finely chopped fresh sage (from about 10 leaves)
- 5
large eggs
- 8 oz.
Gruyère, shredded
Neutral oil, for frying (about 6 c.)
Honey, for drizzling
Directions
- Arrange a rack in center of oven; preheat oven to 475°. In a 13" x 9" baking dish, combine potatoes, garlic, and butter; generously season with salt and pepper. Cover with foil.
- Bake potatoes until a knife is easily inserted into the center, about 35 minutes. Keep oven on.
- Transfer potato mixture to a large bowl. Using a wooden spoon or rubber spatula, stir until mixture is mostly pureed; season with salt and pepper, if needed. Transfer mixture to a plate, pat down in an even layer, and refrigerate until cold, about 30 minutes. Wipe out bowl.
- In a shallow bowl, combine panko, Parmesan, parsley, and sage; season with salt. In another shallow bowl, whisk eggs until blended.
- Return potato mixture to reserved bowl. Add Gruyère and mix until combined. Using a 1-Tbsp. cookie scoop or measuring spoon, scoop out portions and roll into balls. Arrange on a parchment-lined baking sheet.
- Into 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 in panko mixture, then in egg. Finish with another coat of panko. Return to parchment-lined sheet.
- Working about 4 at a time, fry balls, turning occasionally and making sure oil temperature is consistent, until deep golden brown, 2 to 3 minutes. Transfer to a paper towel-lined baking sheet to drain.
- Arrange bites on a platter. Drizzle with honey.
