Crispy Sweet Potato Bites (Print-Friendly Version)

Golden bites feature sweet potato, aromatic herbs, and melty cheese for a perfect appetizer to share.

# What You'll Need:

→ Sweet Potato Mixture

01 - 4 medium sweet potatoes, peeled and quartered
02 - 5 cloves garlic, smashed and peeled
03 - 5 tablespoons unsalted butter, cubed
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste

→ Dredging and Coating

06 - 2.5 cups panko breadcrumbs
07 - 4 ounces Parmesan cheese, finely grated
08 - 3 tablespoons fresh parsley, finely chopped
09 - 2 tablespoons fresh sage, finely chopped (from about 10 leaves)
10 - 5 large eggs

→ Assembly

11 - 8 ounces Gruyère cheese, shredded

→ Frying and Garnish

12 - Neutral oil, for frying (approximately 1.5 litres)
13 - Honey, for drizzling

# How to Make It:

01 - Preheat oven to 245°C with a rack in the center. In a 33 x 23 cm baking dish, combine sweet potatoes, garlic, and butter. Season generously with kosher salt and black pepper. Cover tightly with foil.
02 - Bake the mixture until the sweet potatoes are easily pierced with a knife, about 35 minutes. Maintain oven temperature.
03 - Transfer the roasted mixture to a large bowl. Using a wooden spoon or rubber spatula, stir until mostly pureed and smooth. Adjust seasoning if needed. Spread the mixture evenly on a plate and refrigerate until completely cold, about 30 minutes. Wipe out the bowl for reuse.
04 - In a shallow bowl, combine panko breadcrumbs, Parmesan, parsley, and sage. Season with salt. In a separate shallow bowl, whisk eggs until smooth.
05 - Return the chilled sweet potato mixture to the cleaned bowl. Add shredded Gruyère and mix to combine thoroughly. Using a 15 ml cookie scoop or measuring spoon, portion the mixture and roll into balls. Transfer to a parchment-lined baking sheet.
06 - Dredge each sweet potato ball in the panko mixture, followed by a dip in the egg, and finish with a second coating of the panko mixture. Place back onto the parchment-lined sheet.
07 - Pour neutral oil into a large pot to a depth of approximately 5 cm and heat over medium-high until the temperature reaches 175°C. Working in batches of 4, fry sweet potato bites, turning occasionally, until deeply golden and crisp, about 2 to 3 minutes per batch. Transfer to a paper towel-lined tray to drain.
08 - Arrange the fried bites on a serving platter and finish with a light drizzle of honey.

# Additional Tips:

01 - The sweet potato mixture can be prepared up to 3 days in advance and refrigerated for efficient preparation on the day of serving.
02 - Experiment with different hard or semi-hard cheeses for nuanced flavor variations.

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