Today is October 28, 2025 / /

Crispy Sweet Potato Bites

Ingredients

4 medium sweet potatoes, peeled, quartered
5 cloves garlic, smashed, peeled
5 Tbsp. unsalted butter, cubed
Kosher salt
Freshly ground black pepper
2 1/2 cups panko breadcrumbs
4 oz. Parmesan, finely grated (about 2 1/2 cups)
3 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped fresh sage (from about 10 leaves)
5 large eggs
8 oz. Gruyère, shredded
Neutral oil, for frying (about 6 c.)
Honey, for drizzling

Directions

1. Step 1Arrange a rack in center of oven; preheat oven to 475°. In a 13″ x 9″ baking dish, combine potatoes, garlic, and butter; generously season with salt and pepper. Cover with foil.
2. Step 2Bake potatoes until a knife is easily inserted into the center, about 35 minutes. Keep oven on.
3. Step 3Transfer potato mixture to a large bowl. Using a wooden spoon or rubber spatula, stir until mixture is mostly pureed; season with salt and pepper, if needed. Transfer mixture to a plate, pat down in an even layer, and refrigerate until cold, about 30 minutes. Wipe out bowl.
4. Step 4In a shallow bowl, combine panko, Parmesan, parsley, and sage; season with salt. In another shallow bowl, whisk eggs until blended.
5. Step 5Return potato mixture to reserved bowl. Add Gruyère and mix until combined. Using a 1-Tbsp. cookie scoop or measuring spoon, scoop out portions and roll into balls. Arrange on a parchment-lined baking sheet.
6. Step 6Into 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 in panko mixture, then in egg. Finish with another coat of panko. Return to parchment-lined sheet.
7. Step 7Working about 4 at a time, fry balls, turning occasionally and making sure oil temperature is consistent, until deep golden brown, 2 to 3 minutes. Transfer to a paper towel-lined baking sheet to drain.
8. Step 8Arrange bites on a platter. Drizzle with honey.