Description
Crispy sweet potato bites with herbed Parmesan butter are a delicious appetizer or side dish. They are crunchy on the outside, soft on the inside, and packed with savory flavor from Parmesan cheese and herbs.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup finely grated Parmesan cheese, divided
- 1/2 cup finely grated Asiago or Manchego cheese
- Kosher salt and black pepper, to taste
- 2 cups panko bread crumbs
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (more or less to taste)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Extra-virgin olive oil, for brushing
- 6 tablespoons butter
- 2 tablespoons fresh thyme leaves, chopped
- 2 teaspoons fresh sage, chopped
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 425°F. Prick sweet potatoes all over with a fork and place directly on the oven rack. Bake until very tender, 50–60 minutes. Let cool until easy to handle.
- Slip off the skins. Mash the flesh in a bowl until smooth. Stir in 1/2 cup Parmesan, the Asiago/Manchego, and a pinch of salt and pepper. Pop the bowl in the freezer for 5–10 minutes to firm up slightly.
- In a shallow bowl, mix panko, paprika, cayenne, onion powder, and garlic powder. Line a baking sheet with parchment.
- Scoop 1 1/2–2 tablespoons mashed sweet potato, roll into a short cylinder, and set on the sheet. Repeat with remaining mixture.
- Roll each piece in the crumb mix to coat, return to the sheet, and gently square off the sides if you like. Lightly brush or mist with olive oil.
- Bake 15 minutes, flip, then bake another 15 minutes or until golden and crunchy.
- Melt the butter in a small skillet over medium heat. Add thyme and garlic (if using) and cook 1–2 minutes until fragrant.
- Combine remaining 1/2 cup Parmesan with the chopped sage and a pinch of red pepper flakes.
- Drizzle warm bites with the herbed butter. Sprinkle the Parmesan–sage mixture over the top. Serve warm or at room temperature.
Notes
- Make Ahead: Bake as directed, cool, then refrigerate in an airtight container for up to 4 days. Rewarm on a baking sheet at 400°F for 10–15 minutes.
- Freeze: Bake through crisping step, cool completely, then freeze on a sheet pan until firm. Transfer to a freezer container for up to 4 months. Reheat from frozen at 400°F for 15–20 minutes until hot.
- Instant Pot Option: Cook pricked sweet potatoes in Instant Pot with 1.5 cups water on High Pressure for 10 minutes. Release steam, drain, and proceed with mashing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer, Snack, Side Dish
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 4-5 bites)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A