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These crunchy sweet potato bites turn ordinary root veggies into tasty, cheese-loaded morsels that work brilliantly as starters or alongside main dishes. When sweet potatoes meet parmesan, you get flavors that nobody can turn down, while the herbed butter topping adds a fancy twist to what's actually quite a simple creation.
I whipped these up during a football game hangout and they vanished quicker than anything else I'd brought. They've now become what I'm known for bringing to get-togethers since folks of all ages can't seem to get enough of them.
Ingredients
- Sweet potatoes: 4 medium; look for ones that feel heavy and have smooth skins
- Parmesan cheese: 1 cup, freshly shredded for better melting
- Kosher salt and black pepper: Kosher salt brings out flavors better than regular table salt
- Garlic: 1 clove, grated so it blends in without taking over
- Panko bread crumbs: 2 cups; these light Japanese crumbs make everything super crunchy
- Chili powder: 2 teaspoons of chipotle or standard to add warmth and flavor depth
- Extra virgin olive oil: Just enough for brushing to get that golden color when baking
- Salted butter: 4 tablespoons that'll turn into your aromatic herb topping
- Fresh thyme leaves: 2 tablespoons to add woodsy flavor notes
- Fresh parsley: 1 tablespoon, chopped to add fresh color and taste
- Fresh sage: 2 teaspoons, chopped for its warm, slightly peppery kick
Step-by-Step Instructions
- Bake the Sweet Potatoes:
- Heat your oven to 425 degrees F. Poke holes all over your sweet potatoes with a fork so steam can escape. Put them right on the oven rack without wrapping them. Cook for 50-60 minutes until they're soft inside, then let them cool completely before you peel them.
- Prepare the Sweet Potato Mixture:
- Once cooled, just pull the skins off the sweet potatoes. Mash up the insides in a bowl until smooth. Mix in the parmesan, garlic, and a bit of salt and pepper until everything's well combined. It'll be pretty soft and a little wet.
- Prepare the Coating:
- Mix your Panko crumbs with the chili powder in a shallow dish. Get a baking sheet ready with parchment paper so nothing sticks.
- Shape the Tots:
- Take about 1 tablespoon of the mixture and roll it into a little cylinder shape. Put these shaped tots on your prepared sheet. Don't worry if they seem wet, they'll firm up when baked.
- Coat and Bake:
- Roll each tot in the Panko mix to coat it completely. Place them back on the sheet with space between them. Lightly brush with olive oil. Bake for 15 minutes, turn them over, then bake another 10-15 minutes until they're nice and crispy.
- Prepare the Herb Butter:
- Melt your butter in a pan over medium heat. Throw in the thyme, parsley, and sage. Cook just for 30 seconds until you can smell the herbs but they haven't browned. Take it off the heat right away so nothing burns.
- Serve:
- Put the tots on a serving plate, drizzle that lovely herb butter over them, and serve while hot. Add any dipping sauce you like and maybe some extra fresh herbs if you want them to look fancy.
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I really love adding chipotle chili powder to these since it brings a smoky flavor that works so well with the natural sweetness in the potatoes. My family now asks for these tots during our movie nights each week. They've truly become a household favorite.
Make Ahead Options
These tots work great for planning ahead or when you're having guests over. You can prep them up through the coating step, then freeze them flat until they're solid. After that, stick them in an airtight container and they'll keep for up to 3 months. When you're ready, just bake them straight from frozen, adding about 5 extra minutes to the cooking time.
Dipping Sauce Variations
Give these dips a try: Mix 1/4 cup mayo with 1 tbsp sriracha for a spicy kick, combine 2 tbsp maple syrup with 1 tbsp whole-grain mustard for something sweet-tangy, or make a simple garlic aioli with roasted garlic mixed into mayo plus a squeeze of lemon. Each sauce brings out different notes in the sweet potatoes.
Dietary Adaptations
Need gluten-free? Just use gluten-free breadcrumbs or crushed rice cereal instead of Panko. Going vegan? Swap the parmesan for nutritional yeast and use olive oil instead of butter. Watching carbs? Try mixing half sweet potato and half cauliflower. This dish can easily fit lots of different eating plans!
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These crunchy, cheesy bites won't last long on any table—they're totally addictive and work for pretty much any gathering!
Frequently Asked Questions
- → How far ahead can I prep these potato tots?
You can mix and shape the tots up to a day ahead. Keep them chilled in the fridge. When you’re ready to bake, coat with panko, add some oil, and pop them in the oven; just cook them a couple of minutes longer since they’ll be cold.
- → Can I freeze them to use later?
Sure thing! Lay the coated tots on a tray to freeze, then move them to a freezer-friendly bag. Toss them straight into the oven at 425°F and bake 20-25 minutes, flipping them halfway.
- → What’s a good swap for panko crumbs?
You can use regular breadcrumbs if needed, though they won’t be as crunchy. For a gluten-free option, try crushed cornflakes, rice cereal, or gluten-free breadcrumbs. Almond meal works too if you don’t mind a slightly softer texture.
- → Can I use different herbs in the butter?
Yes, feel free to switch it up! Rosemary, chives, and tarragon all taste great. Add an extra kick with minced garlic or lemon zest mixed into the butter.
- → What dips go well with these bites?
Ketchup works great, but you can also try sriracha mayo, honey mustard, garlic aioli, or ranch dressing. For something unique, a maple-chipotle sauce adds a surprising sweetness.
- → Can I cook these in an air fryer?
Totally! Set your air fryer to 380°F and cook for 12-15 minutes. Don’t forget to shake the basket halfway to get an even crisp on all sides.