Garlic Parmesan Sweet Potato Puffs (Print Version)
Bite-size sweet potato puffs with garlic and Parmesan. Crispy outside, tender inside for a flavorful delight.
# What You’ll Need:
→ Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cubed (approximately 1.1 pounds)
→ Dairy & Eggs
02 - 1/2 cup freshly grated Parmesan cheese
03 - 2 tablespoons unsalted butter, melted
04 - 1 large egg
→ Flour & Starch
05 - 1/3 cup all-purpose flour
06 - 1/4 cup cornstarch
→ Aromatics & Seasoning
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon fine sea salt
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon dried Italian herbs (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley (optional)
12 - Extra grated Parmesan cheese (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, boil sweet potato cubes in salted water until fork-tender, about 10–12 minutes. Drain and allow to cool slightly.
03 - Mash sweet potatoes until smooth. Allow to rest for 5 minutes to cool further.
04 - Add grated Parmesan, melted butter, egg, minced garlic, sea salt, black pepper, and Italian herbs if using. Mix thoroughly until incorporated.
05 - Stir in all-purpose flour and cornstarch. Combine until a soft, slightly sticky dough forms.
06 - With lightly floured hands, shape heaping tablespoons of dough into balls and arrange on the prepared baking sheet. Yields about 24 balls.
07 - Bake for 25–30 minutes, flipping halfway through baking, until puffs are golden and crisp.
08 - Allow puffs to cool briefly. Garnish with chopped parsley and extra Parmesan, if desired. Serve warm.
# Additional Tips::
01 -
- Easy to make in under an hour
- Cheesy and flavorful with a golden crisp exterior
02 -
- This recipe contains milk, egg, and wheat.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
03 -
- Spray or brush puffs lightly with oil before baking for extra crunch.
- Serve with marinara sauce or garlic aioli for dipping.