These Crispy Cheesy Sweet Potato Bites are an addictive appetizer or side dish that perfectly combines sweet and savory flavors. With a velvety, cheesy sweet potato interior and a golden, crunchy panko crust, they are finished with a luxurious herb butter drizzle that takes them over the top.
Whether you are serving them for a holiday gathering or a fun weeknight dinner, these golden squares are packed with comforting fall flavors and a kick of spice.
Recipe Details
- Flavor Profile: The natural sweetness of the roasted potato is balanced by the sharp, salty notes of Asiago and Parmesan cheeses, with warmth from cayenne and paprika and a fragrant finish of fresh thyme and sage.
- Texture: You get a satisfying crunch from the toasted panko coating followed by a smooth, creamy, melt-in-your-mouth center.
- Time: 1 hour roasting/cooling, 15 minutes prep, 30 minutes active bake time.
- Difficulty: Intermediate. It involves roasting, peeling, shaping, and a double-bake process.
What You’ll Need
To make this recipe, you will need a baking sheet lined with parchment paper and a shallow bowl for the breadcrumb mixture. The process starts with roasting whole sweet potatoes to concentrate their flavor. You will also need a small skillet to melt the finishing butter. The ingredients list relies on fresh sweet potatoes, two types of hard cheese, panko breadcrumbs, and a variety of dried spices and fresh herbs.
Ingredient Notes
- Sweet Potatoes – Use 4 medium sweet potatoes. Roasting them whole in their skins concentrates their sweetness and ensures the mash isn’t watery (which can happen if you boil them).
- Cheeses – A combination of grated Parmesan and grated Asiago (or Manchego) adds a sharp, salty depth that cuts through the sweetness of the potato.
- Panko Bread Crumbs – Panko is essential here for that super crispy, airy texture on the outside.
- Spices – A blend of paprika, cayenne pepper, onion powder, and garlic powder seasons the breadcrumb coating. The cayenne adds a nice background heat.
- Salted Butter – Melted with herbs, this finishing touch adds richness and moisture to the baked bites.
- Fresh Herbs – Fresh thyme leaves and chopped fresh sage are used in the finishing butter and garnish to add an aromatic, earthy flavor.
Add-ins and Substitutions
- Cheese Swap – If you cannot find Asiago or Manchego, Pecorino Romano is a great salty substitute.
- Spice Level – Adjust the cayenne pepper and chili flakes to your taste. Omit them if you prefer a mild dish.
- Gluten-Free – You can easily make this gluten-free by using gluten-free Panko breadcrumbs.
How to Make Crispy Cheesy Sweet Potato Bites
- Roast the Potatoes: Preheat the oven to 425° F. Prick the sweet potatoes all over with a fork. Bake them directly on the oven rack until they are tender, about 50-60 minutes. Allow them to cool completely.
- Mash and Mix: Once cool, use your hands to peel away the sweet potato skins; they should slip off easily. Place the flesh in a bowl and mash well. Stir in the 1/2 cup parmesan cheese, the manchego (or asiago), and a pinch each of salt and pepper. Stick the bowl in the freezer to chill for a few minutes to make the mixture easier to handle.
- Prepare Coating: Combine the Panko bread crumbs, paprika, cayenne pepper, onion powder, and garlic powder in a shallow bowl. Line a baking sheet with parchment paper.
- Shape and Coat: Scoop about 1 1/2 to 2 tablespoons of the sweet potato mixture out of the bowl, roll it into a cylinder, and place it on the prepared baking sheet. Repeat with the remaining mixture. (The mixture will be wet; don’t stress, the shape does not need to be perfect). Roll the sweet potato cylinders in the seasoned crumb mixture to coat, then place them back onto the baking sheet. Lightly shape them into squares.
- Bake: Brush or mist each bite with olive oil. Bake for 15 minutes, then flip them over and bake for another 15 minutes or until golden and crisp.
- Make Herb Butter: Meanwhile, melt the salted butter with garlic (if using extra, or refer to spices), and fresh thyme leaves in a small skillet over medium heat. Cook for 1 to 2 minutes until fragrant.
- Finish and Serve: Drizzle the infused butter over the warm bites. Mix the remaining parmesan cheese with the chopped fresh sage and chili flakes, then sprinkle this mixture on top. Serve the bites warm or at room temperature.
Pro Tip: Make sure the sweet potatoes are completely cool before mixing in the cheese. If the potatoes are too hot, they will melt the cheese prematurely and the mixture will be too sticky to shape.
Recipe Tips
- Don’t Boil the Potatoes: Boiling introduces too much water into the sweet potatoes, which will make the bites mushy and difficult to shape. Roasting ensures a dense, moldable texture.
- Freezer Step: The step of chilling the mashed potato mixture in the freezer is crucial. It firms up the starch and cheese, making it much easier to roll into cylinders without making a mess.
- Gentle Shaping: These bites are delicate until baked. Use a light hand when rolling them in the panko and pressing them into squares.
FAQs
- Can I prep these ahead? Yes, you can roast the potatoes and make the mash mixture a day in advance. Keep it in the fridge until you are ready to shape and bake.
- Why are my bites falling apart? This usually happens if the potato mixture was too warm or wet. Ensure you roasted the potatoes (didn’t boil) and chilled the mix thoroughly.
- What dipping sauce goes well with these? These are rich enough to eat on their own, but a spicy aioli or a ranch dip pairs beautifully.
Serving Suggestions
- Appetizer: Serve on a platter with toothpicks for a party snack.
- Side Dish: These make an excellent side for roast chicken, pork chops, or steak.
- Salad: Serve a few bites alongside a fresh arugula salad for a light lunch.
Make This Recipe in Advance
- Roasting: You can roast the sweet potatoes up to 2 days ahead.
- Freezing: You can shape and bread the bites, then freeze them on a baking sheet. Once solid, transfer to a bag. Bake from frozen, adding a few extra minutes to the cooking time.
Crispy Cheesy Sweet Potato Bites
- Total Time: 1 hour 45 minutes
- Yield: 24 Bites 1x
- Diet: Vegetarian
Description
These Crispy Cheesy Sweet Potato Bites are an addictive appetizer that perfectly balances sweet and savory flavors. With a velvety, cheesy sweet potato interior and a golden, crunchy panko crust, these squares are finished with a luxurious herb butter drizzle that takes them over the top. Whether for a holiday gathering or a cozy weeknight side dish, these bites offer a comforting mix of roasted sweetness, sharp Asiago cheese, and a kick of warming spices.
Ingredients
Sweet Potato Base
- 4 medium sweet potatoes
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Asiago or Manchego cheese
- Kosher salt and black pepper, to taste
Crunchy Coating
- 2 cups Panko breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Extra virgin olive oil, for brushing/spraying
Herb Butter Finish
- 6 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 2 teaspoons chopped fresh sage
- 1/2 cup grated Parmesan cheese (remaining from the base ingredients)
- Pinch of chili flakes (to taste)
Instructions
Roast the Potatoes
Preheat your oven to 425°F (220°C). Prick the sweet potatoes all over with a fork. Roast them directly on the oven rack (with a pan underneath to catch drips) for 50 to 60 minutes, or until tender. Remove and allow them to cool completely.
Mash and Mix
Once cool, peel the skins off the potatoes (they should slip off easily). Place the flesh in a bowl and mash until smooth. Stir in 1/2 cup of Parmesan cheese, the Asiago (or Manchego), and a pinch each of salt and pepper. Place the bowl in the freezer for 10-15 minutes to chill; this makes the mixture firmer and easier to shape.
Prepare the Coating
In a shallow dish, combine the Panko breadcrumbs, paprika, cayenne pepper, onion powder, and garlic powder. Line a baking sheet with parchment paper.
Shape and Coat
Scoop about 1.5 to 2 tablespoons of the chilled potato mixture. Roll it gently into a cylinder or ball, then roll it in the seasoned breadcrumb mixture to coat thoroughly. Place on the baking sheet and gently press into a square shape. Repeat with remaining mixture.
Bake
Lightly brush or mist the tops of the bites with olive oil. Bake at 425°F (220°C) for 15 minutes. Carefully flip them over and bake for another 15 minutes until deep golden and crisp.
Make Herb Butter
While the bites bake, melt the salted butter in a small skillet over medium heat. Add the fresh thyme leaves and cook for 1-2 minutes until fragrant.
Finish and Serve
Transfer the hot bites to a serving platter. Drizzle generously with the warm thyme butter. In a small bowl, mix the remaining 1/2 cup Parmesan with the chopped sage and chili flakes, then sprinkle this over the top. Serve warm.
Notes
Roast, Don’t Boil: It is crucial to roast the potatoes rather than boil them. Boiling adds excess water, resulting in a mushy mixture that won’t hold its shape or crisp up properly.
The Chill Step: Do not skip chilling the mashed mixture in the freezer. Sweet potato mash is soft; chilling it sets the starch and cheese, making it manageable to roll without a mess.
Make Ahead: You can roast the potatoes and make the mash mixture up to 2 days in advance. Store in the fridge, then shape and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer / Side Dish
- Method: Roasting / Baking
- Cuisine: American
Nutrition
- Serving Size: 3 Bites
- Calories: 290
- Sugar: 5g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
Keywords: crispy sweet potato bites, cheesy sweet potato appetizer, savory sweet potato recipe, vegetarian party food, panko crusted sweet potato, thanksgiving appetizers, asiago cheese recipes
