A delightful snack or appetizer that combines the sweetness of sweet potatoes with the richness of cheese. Perfectly baked to achieve a crispy exterior while being soft and cheesy on the inside.
Ingredients
Scale:
2 large sweet potatoes (about 1.5 lbs), peeled and cubed
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup breadcrumbs (panko preferred)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup cream cheese, softened
1/4 cup sour cream or Greek yogurt
1/4 teaspoon cayenne pepper (optional)
Fresh herbs (like chives or parsley) for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large pot, bring water to a boil and add the cubed sweet potatoes. Cook for about 15-20 minutes or until fork-tender. Drain and let cool slightly.
In a mixing bowl, mash the cooked sweet potatoes until smooth. Stir in the shredded cheese, breadcrumbs, garlic powder, onion powder, salt, pepper, and olive oil until well combined.
In another bowl, mix together the cream cheese, sour cream, and cayenne pepper until smooth. Set aside.
Scoop out a small amount of the sweet potato mixture, flatten it in your palm, and place a teaspoon of the cream cheese filling in the center. Fold the sweet potato around the filling, forming a ball. Repeat until all the mixture is used.
Lightly brush the tops of the puffs with olive oil. Bake for 20-25 minutes, or until golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs if desired.
