Description
Crispy sweet potato bites baked with parmesan, herbs, and crunchy panko for a cheesy appetizer or flavorful side dish.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup grated parmesan cheese
- 1/2 cup grated asiago or manchego cheese
- Kosher salt
- Black pepper
- 2 cups Panko bread crumbs
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Extra virgin olive oil for brushing
- 6 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 2 teaspoons chopped fresh sage
- 1 pinch chili flakes
Instructions
- Preheat oven to 425°F. Prick sweet potatoes with a fork and bake directly on the rack for 50–60 minutes until tender. Let cool.
- Peel the skins from the cooled potatoes and mash them in a bowl. Stir in parmesan, manchego or asiago cheese, salt, and pepper. Chill briefly in the freezer.
- Mix Panko breadcrumbs with paprika, cayenne, onion powder, and garlic powder in a shallow bowl. Line a baking sheet with parchment paper.
- Scoop 1½ to 2 tablespoons of sweet potato mixture, roll into cylinders, and place on the baking sheet. Roll in breadcrumb mixture to coat and shape slightly.
- Brush bites with olive oil and bake 15 minutes. Flip and bake another 15 minutes until golden and crisp.
- Melt butter with thyme in a skillet until fragrant. Drizzle over baked bites and sprinkle with parmesan, sage, and chili flakes before serving.
Notes
- Make ahead up to 4 days and reheat in a 400°F oven for 10–15 minutes.
- Freeze baked bites for up to 4 months and reheat at 400°F for 15–20 minutes.
- Serve warm with herb butter drizzle for best flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 35 mg