Crispy Sweet Potato Bites Switch Up Mashed Potato Bites
Yields: 15
Prep Time: 25 mins
Total Time: 1 hour 30 mins
Ingredients
4
medium sweet potatoes, peeled, quartered
5
cloves garlic, smashed, peeled
5 tbsp.
unsalted butter, cubed
Kosher salt
Freshly ground black pepper
2 c.
panko bread crumbs
4 oz.
Parmesan, finely grated (about 2 c.)
2 tbsp.
finely chopped fresh parsley
2 tbsp.
finely chopped fresh sage leaves (about 10 leaves)
5
large eggs
8 oz.
Gruyère, shredded
Neutral oil, for frying (about 6 c.)
Honey, for drizzling
Directions
Preheat oven to 475°. In a 13" x 9" pan, combine potatoes, garlic, and butter; generously season with salt and pepper. Cover with foil and bake until a knife is easily inserted into the center of potatoes, about 35 minutes. Keep oven on.
Transfer potato mixture to a large bowl. Using a wooden spoon or rubber spatula, stir until mixture is mostly pureed. Transfer mixture to a plate, pat down in an even layer, and refrigerate until cold, about 30 minutes. Wipe out bowl.
In a shallow bowl, combine panko, Parmesan, parsley, and sage; season with salt. In another shallow bowl, whisk eggs until blended.
Return potato mixture to reserved bowl. Add Gruyère and mix until combined. Using a 1-Tbsp. cookie scoop or a tablespoon measuring spoon, scoop out portions and roll into balls. Arrange on a parchment-lined baking sheet.
Into a large pot, pour oil to a depth of about 2". Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350°. Dredge each ball first in panko mixture, then in egg. Finish with another coat of panko. Return to parchment-lined sheet.
Working about 4 at a time, fry balls, turning occasionally and making sure oil temperature is consistent, until deep golden brown, 2 to 3 minutes.
Transfer bites to a platter. Drizzle with honey.
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