Description
These Crispy Sweet Potato Bites are golden and crunchy on the outside, with a soft and creamy interior. Tossed in a flavorful mix of brown butter, crispy sage, and fresh Parmesan, they are a perfect savory, salty, and slightly sweet appetizer.
Ingredients
Scale
- 2 medium sweet potatoes (orange-fleshed, like garnet or jewel)
- 2 tablespoons cornstarch
- 2 large eggs
- 1 cup Panko breadcrumbs (or regular breadcrumbs)
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 4 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 3–4 tablespoons olive oil or neutral oil (for pan-frying)
- Optional: 1/2 teaspoon garlic powder, pinch of chili flakes
Instructions
- Peel the sweet potatoes. Cut them into uniform 1/2-inch cubes.
- In a medium bowl, toss the sweet potato cubes with cornstarch until evenly coated. This helps create a crispy exterior.
- In a separate bowl, whisk the eggs. Dip each cornstarch-coated sweet potato cube into the egg, letting any excess drip off.
- Place the Panko breadcrumbs (or regular breadcrumbs) in a shallow dish. Roll the egg-coated sweet potato cubes in the breadcrumbs until well coated.
- Heat the olive oil or neutral oil in a large skillet over medium-high heat.
- Carefully add the breaded sweet potato cubes to the hot oil in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches.
- Pan-fry the sweet potato bites for 3-5 minutes per side, or until golden brown and crispy. Remove from skillet and place on a paper towel-lined plate to drain excess oil.
- While the sweet potato bites are frying, prepare the herbed Parmesan butter. In a small skillet, melt the butter over medium heat.
- Once the butter is melted, add the fresh sage leaves. Cook, swirling the pan occasionally, until the butter turns a nutty brown color and the sage leaves become crispy. Be careful not to burn the butter.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese, salt, and pepper. Add optional garlic powder or chili flakes if desired.
- Once the sweet potato bites are cooked and drained, place them in a large bowl.
- Pour the warm herbed Parmesan butter mixture over the crispy sweet potato bites. Toss gently to coat everything evenly.
- Serve immediately, garnished with extra Parmesan cheese if desired. These crispy sweet potato cubes are best enjoyed fresh.
Notes
- For an oven-baked version: Preheat your oven to 400°F (200°C). Toss the breaded sweet potato bites with a little extra oil and spread them in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy. Then toss with the herbed Parmesan butter.
- If you don’t have fresh sage, you can use dried herbs like thyme or rosemary, but they won’t get crispy.
- For a gluten-free option, use gluten-free breadcrumbs.
- Orange-fleshed sweet potatoes (garnet or jewel) are recommended for their sweetness and creamy texture, and they hold their shape well when cut into cubes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Pan-frying (or Oven Baking)
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 350
- Sugar: Approx. 10g
- Sodium: Approx. 450mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 5g
- Protein: Approx. 8g
- Cholesterol: Approx. 80mg