Cheesy Sweet Potato Puffs are the perfect combination of flavor and comfort, making them a go-to option for snacks, appetizers, or even a side dish. These delightful little bites are filled with creamy cheese and savory sweet potatoes, creating a satisfying texture and taste.
Ingredients
Scale:
2 medium sweet potatoes (about 1 pound), peeled and cubed
1 tablespoon olive oil, preferably extra virgin
Salt and pepper, to taste
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1/4 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (optional)
1 cup breadcrumbs (gluten-free if needed)
1/2 teaspoon Italian seasoning
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large pot, bring salted water to a boil. Add the cubed sweet potatoes and cook for about 15–20 minutes, or until they are fork-tender. Drain the sweet potatoes and let them cool slightly.
In a mixing bowl, add the cooked sweet potatoes. Mash them until smooth using a fork or potato masher. Incorporate the olive oil, garlic powder, paprika, salt, and pepper. Mix well.
In a separate bowl, combine the shredded cheese, cream cheese, grated Parmesan, and parsley. Stir until all the cheeses are well mixed.
Take a tablespoon of the sweet potato mixture and flatten it in your palm. Place about a teaspoon of the cheese filling in the center and fold the sweet potato over the filling to form a small ball. Repeat this process until all the mixture is used.
In a shallow dish, combine the breadcrumbs and Italian seasoning. Roll each sweet potato puff in the breadcrumb mixture.
Place the coated puffs on the prepared baking sheet. Bake in the preheated oven for 20–25 minutes or until golden brown and crispy, flipping them halfway through.
Once baked, remove the puffs from the oven and let them cool for a few minutes before serving.
