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From: Half Baked Harvest
Perfectly Baked Crispy Cheesy Sweet Potato Bites. Made with sweet potatoes, parmesan cheese, butter, garlic, fresh herbs, plenty of flaky sea salt, and black pepper. Each homemade oven-baked sweet potato bite is delicious.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
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Ingredients
- 4 medium sweet potatoes
- 1 cup grated parmesan cheese
- 1/2 cup grated asiago or manchego cheese
- kosher salt and black pepper
- 2 cups Panko bread crumbs
- 1 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- extra virgin olive oil, for brushing
- 6 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 2 teaspoons chopped fresh sage
- 1 pinch chili flakes (to taste)
Instructions
- Preheat the oven to 425° F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.
- Once cool use your hands to peel away the sweet potatoe skins. It should just easily slip off. Place the potatoes in a bowl and mash well. Stir in the 1/2 cup parmesan cheese, the manchego, and a pinch each of salt and pepper. Stick in the freezer to chill for a few minutes.
- Combine the Panko, paprika, cayenne, onion powder, and garlic powder in a shallow bowl. Line a baking sheet with parchment paper.
- Scoop about 1 1/2 to 2 tablespoons of the sweet potato out of the bowl, roll into a cylinder, and place on the prepared baking sheet. Repeat with the remaining sweet potato mix. The sweet potato mixture will be wet, don't stress, the shape does not need to be perfect. Roll the sweet potato cylinders in the crumbs to coat. Place back onto the baking sheet. Lightly shape them into a square. Brush/mist each bite with olive oil. Bake for 15 minutes, flip, and bake for another 15 minutes or until golden and crisp.
- Meanwhile, melt the butter, garlic, and thyme, in a small skillet over medium heat. Cook 1 to 2 minutes until fragrant. Drizzle the butter over the warm bites. Mix the parmesan with the sage and chili flakes, then sprinkle on top. Serve the bites warm or at room temp.
Instant Pot
- Preheat the oven to 425° F. Prick the sweet potatoes all over with a fork. In the bowl of your instant pot, combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 10 minutes. Once done cooking, use the natural or quick-release function and release the steam. Drain the potatoes. 2. Finish as directed above from step 1 on.
Notes
To Make Ahead: the bites can be made up to 4 days ahead of time. To warm, place the tots on a baking sheet and warm in a 400° oven for 10-15 minutes. Serve as directed.To Freeze: bake the bites as directed through step 5. Allow to cool, then freeze on a baking sheet for 1-2 hours, until frozen. Transfer to a freezer-safe container and freeze for up to 4 months. To warm, bake the frozen tots at 400° for 15-20 minutes, until warmed throughout. You can drizzle the tots in herb butter before or after freezing, it doesn't matter.
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