Name: Crispy Sweet Potato Bites with Herbed Parmesan Butter Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 4 medium sweet potatoes; 1/2 cup finely grated Parmesan cheese; 1/2 cup finely grated Asiago or Manchego cheese; Kosher salt and black pepper, to taste; 2 cups panko bread crumbs; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (more or less to taste); 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; Extra-virgin olive oil, for brushing; 6 tablespoons butter (salted or unsalted); 2 tablespoons fresh thyme leaves, chopped; 2 teaspoons fresh sage, chopped; Pinch of red pepper flakes (optional); Remaining 1/2 cup finely grated Parmesan cheese; Optional: 1 small minced garlic clove

Ingredients

4 medium sweet potatoes

1 cup finely grated Parmesan cheese, divided

1/2 cup finely grated Asiago or Manchego cheese

Kosher salt and black pepper, to taste

2 cups panko bread crumbs

1 teaspoon paprika

1/2 teaspoon cayenne pepper (more or less to taste)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Extra-virgin olive oil, for brushing

6 tablespoons butter (salted or unsalted)

2 tablespoons fresh thyme leaves, chopped

2 teaspoons fresh sage, chopped

Pinch of red pepper flakes (optional)

(Optional) 1 small garlic clove, minced

Instructions

Step 1: Preheat the oven to 425°F. Prick the sweet potatoes all over with a fork and place them directly on the oven rack. Bake for 50–60 minutes until very tender. Let cool until easy to handle.

Step 2: Remove the skins from the sweet potatoes and mash the flesh in a bowl until smooth. Stir in 1/2 cup of Parmesan cheese, the Asiago or Manchego cheese, and a pinch of salt and pepper. Place the bowl in the freezer for 5–10 minutes to firm the mixture slightly.

Step 3: In a shallow bowl, combine the panko breadcrumbs, paprika, cayenne pepper, onion powder, and garlic powder. Line a baking sheet with parchment paper.

Step 4: Scoop 1 1/2 to 2 tablespoons of the mashed sweet potato mixture and shape it into a short cylinder. Roll it in the seasoned breadcrumb mixture to coat evenly. Place each coated bite on the prepared baking sheet and gently square off the sides if desired. Lightly brush or mist each piece with olive oil.

Step 5: Bake the bites for 15 minutes. Flip each piece and bake for another 15 minutes or until they are golden and crispy.

Step 6: While the bites are baking, melt the butter in a small skillet over medium heat. Add the chopped thyme and, if using, the minced garlic clove. Cook for 1–2 minutes until fragrant.

Step 7: In a small bowl, combine the remaining 1/2 cup Parmesan cheese with the chopped sage and a pinch of red pepper flakes.

Step 8: Once the bites are done, drizzle them with the warm herbed butter and sprinkle the Parmesan–sage mixture on top. Serve warm or at room temperature.

Tips & Variations

For extra flavor, add a small minced garlic clove to the herbed butter while it melts.

Substitute Asiago or Manchego with another firm cheese like Pecorino Romano if preferred.

Use smoked paprika for a smoky depth instead of regular paprika.

Try serving with a side of tangy sour cream or a spicy aioli for dipping.

To make gluten-free, use gluten-free panko breadcrumbs or crushed nuts in place of regular panko.

FAQs

Can I cook the sweet potatoes faster than in the oven?

Yes, you can use an Instant Pot. Prick the potatoes, add them to the Instant Pot with 1 1/2 cups of water, and cook on high pressure for 10 minutes. Then quick- or natural-release the steam, drain, and proceed with mashing and seasoning before baking the bites.

What if I don’t have fresh herbs?

Dried thyme and sage can be used in a pinch, but use about one-third the amount since dried herbs are more concentrated. Add them to the butter while it melts to infuse the flavor.