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

1. 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.

2. 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.

3. In a shallow bowl, combine panko, Parmesan, parsley, and sage; season with salt. In another shallow bowl, whisk eggs until blended.

4. 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.

5. 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.

6. 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.

7. Transfer bites to a platter. Drizzle with honey.

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