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Crispy Cheesy Sweet Potato Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 3 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Crispy Cheesy Sweet Potato Bites are a delightful appetizer featuring tender mashed sweet potatoes blended with Parmesan and Manchego cheeses, coated in seasoned panko crumbs, and baked to golden perfection. Enhanced with aromatic herbs like thyme and sage and finished with a savory buttery drizzle, these bites offer a perfect balance of cheesy, spicy, and herbaceous flavors—great for parties or a tasty snack.

Ingredients

Sweet Potato Mixture

  • 4 medium sweet potatoes
  • 1 cup grated parmesan cheese, divided
  • 1/2 cup grated asiago or manchego cheese
  • Kosher salt, to taste
  • Black pepper, to taste

Breading

  • 2 cups Panko bread crumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

For Baking and Topping

  • Extra virgin olive oil, for brushing
  • 6 tablespoons salted butter
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons chopped fresh sage
  • 1 pinch chili flakes (to taste)

Instructions

  1. Bake or Pressure Cook Sweet Potatoes: Preheat the oven to 425°F. Prick sweet potatoes all over with a fork and bake directly on the oven rack for 50-60 minutes until tender. Alternatively, place the sweet potatoes in an Instant Pot bowl with 1 1/2 cups water and cook on high pressure/manual for 10 minutes, then release steam and drain.
  2. Peel and Mash: Let sweet potatoes cool, then use your hands to peel off the skins easily. Place peeled sweet potatoes in a bowl and mash thoroughly. Stir in 1/2 cup parmesan cheese, asiago or manchego cheese, and season with salt and pepper. Chill mixture briefly in the freezer for easier handling.
  3. Prepare Breading Mixture: Combine Panko bread crumbs, paprika, cayenne pepper, onion powder, and garlic powder in a shallow bowl. Line a baking sheet with parchment paper.
  4. Form and Coat Bites: Scoop 1 1/2 to 2 tablespoons of the sweet potato mixture and roll into cylinders. Roll each cylinder in the seasoned panko crumbs to coat fully, then place on the lined baking sheet. Lightly reshape each bite into a square. Brush or mist with olive oil.
  5. Bake to Crisp: Bake bites for 15 minutes, flip them over carefully, then bake for an additional 15 minutes or until golden brown and crispy on all sides.
  6. Make Herb Butter Drizzle: While bites bake, melt butter in a small skillet over medium heat along with fresh thyme leaves. Cook for 1 to 2 minutes until fragrant.
  7. Serve: Drizzle the melted herb butter over the warm sweet potato bites. Mix remaining parmesan cheese with chopped sage and chili flakes, then sprinkle on top. Serve warm or at room temperature for best flavor and texture.

Notes

  • Using the Instant Pot speeds up the cooking time for the sweet potatoes significantly.
  • Chilling the sweet potato mixture before shaping helps it hold together better during breading.
  • Feel free to adjust the cayenne and chili flakes quantity to control the spiciness.
  • For a dairy-free version, substitute cheeses and butter with vegan alternatives.
  • These bites can be reheated in the oven to maintain crispiness.

Find it online: https://meallora.com/crispy-cheesy-sweet-potato-bites-recipe/