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