Crispy Sweet Potato Bites with Garlic, Gruyère, and Honey Recipe

Introduction

Crispy Sweet Potato Bites are a delightful appetizer combining creamy sweet potatoes with a crunchy, cheesy crust. These bite-sized treats are perfect for sharing and make a wonderful balance of savory and sweet with a drizzle of honey.

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 cups 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 cups)
• Honey, for drizzling

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 475°F. In a 13″ x 9″ baking dish, combine the sweet potatoes, garlic, and butter. Season generously with salt and pepper. Cover the dish tightly with foil.
2. Step 2: Bake until the sweet potatoes are tender and a knife slides in easily, about 35 minutes. Keep the oven on for later use.
3. Step 3: Transfer the potato mixture to a large bowl. Use a wooden spoon or rubber spatula to stir and mash until mostly pureed. Adjust seasoning with salt and pepper if needed. Spread the mixture evenly on a plate and refrigerate until cold, about 30 minutes. Wipe out the bowl.
4. Step 4: In a shallow bowl, combine panko breadcrumbs, Parmesan, parsley, sage, and a pinch of salt. In another shallow bowl, whisk the eggs until blended.
5. Step 5: Return the chilled potato mixture to the cleaned bowl. Add shredded Gruyère and combine well. Using a 1-tablespoon cookie scoop or spoon, scoop and roll the mixture into balls. Place them on a parchment-lined baking sheet.
6. Step 6: Heat neutral oil in a large pot to a depth of about 2 inches, and bring to 350°F (use a thermometer for accuracy). Dredge each potato ball first in the panko mixture, then in the egg, and finally coat again in the panko. Place back on the parchment-lined sheet.
7. Step 7: Fry the balls in batches of about four, turning occasionally to ensure even golden brown color. Maintain oil temperature at 350°F. Fry for 2 to 3 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined baking sheet.
8. Step 8: Arrange the crispy sweet potato bites on a serving platter and drizzle with honey before serving.

Tips & Variations

• Use a thermometer to maintain consistent oil temperature for perfectly crispy bites without absorbing excess oil.
• Substitute fresh sage with thyme or rosemary for a different herbal note.
• For a spicy kick, add a pinch of cayenne pepper to the panko mixture.
• Serve with a side of sour cream or a spicy aioli for dipping.

Storage

Store leftover sweet potato bites in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to regain crispiness. Avoid microwaving, as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of frying?

Yes, you can bake the bites at 400°F for about 20-25 minutes, turning halfway through. While they won’t be as crispy as frying, this is a healthier alternative.

Can I prepare the potato mixture ahead of time?

Absolutely. You can prepare the sweet potato mixture and refrigerate it for up to 24 hours before shaping and frying. Just make sure it is well chilled for easier handling.

Crispy Sweet Potato Bites with Garlic, Gruyère, and Honey Recipe

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★★★★★

4.8 from 63 reviews

Crispy Sweet Potato Bites are deliciously golden, cheesy, and herb-infused little morsels perfect for appetizers or snacks. These bites feature tender sweet potatoes baked until soft, mixed with Gruyère cheese and fresh herbs, then coated in a flavorful panko and Parmesan crust before being deep-fried to crispy perfection. Finished with a drizzle of honey, they balance savory and sweet for an irresistible treat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: About 30 bites 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Potato Mixture

• 4 medium sweet potatoes, peeled, quartered
• 5 cloves garlic, smashed, peeled
• 5 tbsp unsalted butter, cubed
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Coating Mixture

• 2 1/2 cups 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)
• Kosher salt, to taste

Binding & Filling

• 5 large eggs
• 8 oz Gruyère, shredded

Frying

• Neutral oil, for frying (about 6 cups, enough to fill pot to depth of about 2″)

Finishing

• Honey, for drizzling

Instructions

1. Preheat and bake potatoes: Arrange a rack in the center of the oven and preheat to 475°F. In a 13″ x 9″ baking dish, combine peeled and quartered sweet potatoes, smashed garlic cloves, and cubed unsalted butter. Generously season with kosher salt and freshly ground black pepper, then cover the dish with foil. Bake the potatoes until tender and a knife can easily pierce through, about 35 minutes. Keep the oven on for later use.
2. Puree and chill potatoes: Transfer the baked potato mixture to a large bowl. Use a wooden spoon or rubber spatula to mash and stir until the mixture is mostly pureed and well combined. Adjust seasoning with salt and pepper as needed. Spread the mixture evenly onto a plate and refrigerate until cold, approximately 30 minutes. Clean the bowl for later use.
3. Prepare coating mixtures: In a shallow bowl, combine the panko breadcrumbs, finely grated Parmesan, chopped fresh parsley, chopped fresh sage, and salt. In another shallow bowl, whisk the eggs until fully blended. Set both mixtures aside for coating the bites later.
4. Mix potato filling: Return the chilled potato mixture to the cleaned bowl. Add the shredded Gruyère cheese and mix thoroughly until well combined.
5. Form balls: Using a 1-tablespoon cookie scoop or measuring spoon, scoop portions of the potato mixture and roll each into a ball. Arrange these on a parchment-lined baking sheet to keep them ready for frying.
6. Heat oil for frying: Pour neutral oil into a large pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F, measured by a deep-fry or instant-read thermometer.
7. Coat the potato balls: Dredge each potato ball first in the panko and Parmesan mixture, then dip them into the whisked eggs, and finish by coating again with the panko mixture. Return the coated balls to the parchment-lined baking sheet to prepare for frying.
8. Fry the bites: Working in batches of about four at a time, carefully place the coated balls into the hot oil. Fry them, turning occasionally to ensure even browning and to maintain the oil temperature, until the bites are deep golden brown and crispy, about 2 to 3 minutes. Use a slotted spoon to transfer the fried bites to a paper towel-lined baking sheet to drain excess oil.
9. Serve: Arrange the crispy sweet potato bites on a serving platter and drizzle generously with honey for a perfect balance of sweet and savory flavors. Serve warm and enjoy!

Notes

• Ensure the sweet potatoes are baked until very tender for the best texture and ease of mashing.
• Refrigerating the mixture before forming balls helps them hold their shape during frying.
• Maintain consistent oil temperature to prevent greasy or undercooked bites.
• Use a thermometer to accurately monitor oil temperature for best frying results.
• These bites are best served fresh and warm to keep their crispiness.
• For a vegetarian option, ensure the Gruyère and Parmesan used are suitable for vegetarian diets (made without animal rennet).
• Leftovers can be reheated in an oven or air fryer to retain crispiness.

Keywords: Sweet Potato Bites, Crispy Appetizer, Fried Sweet Potato, Gruyère, Panko, Parmesan, Garlic, Herb, Party Snack, Honey Drizzle