Perfectly Baked Crispy Cheesy Sweet Potato Bites. Made with sweet potatoes, parmesan cheese, butter, garlic, fresh herbs, plenty of flaky sea salt, and black pepper. Each homemade oven-baked sweet potato bite is delicious. Mashed sweet potatoes rolled in spicy Panko bread crumbs for a crispy on the outside, soft on the inside sweet potato. Once the bites are out of the oven, drizzle them with garlic thyme butter and then finish with grated parmesan. These bites are deliciously fun as both an appetizer and a side dish.
Most years when it comes to Thanksgiving, I love a traditional menu filled with everyone’s favorites. I try to include all the classics, but this year things feel different. I’m having fun testing out some not-so-typical holiday recipes.
As far as sides go, we all love my sweet potato casserole (no marshmallows for us though). But I can’t lie, I love these crispy sweet potato bites even more. They’re so good. And while my photos aren’t perfect, I hope I’ve at least managed to convey their deliciousness.
Everyone loved these bites and has been requesting them ever since I made them. I’m excited to share them with family over the next few weeks!!
The idea was pretty simple. I wanted to recreate fried sweet potato bites, but baked bites instead of fried, I hate to fry.
I knew that we’d all have tons of sweet potatoes on hand this week. And I knew that some of you might be looking for last-minute appetizers + sides! So here we are! I created the recipe and they turned out delicious.
The secret is the extra parmesan on top!
Here are the details
These are pretty easy and even kind of fun to make! I start by cooking the potatoes. I do this in either the oven or the instant pot. Either option is great!
If you have leftover cooked potatoes, you can definitely use those up too!!
The only reason this recipe isn’t quicker is that the potatoes take some time to bake. The actual hands-on time is really not too bad!
Once the potatoes are cooked, peel away the skins and mash the potatoes with a mix of Parmesan and manchego cheese. You can use all Parmesan if you don’t have Manchego, but I really love the mix!
Form the sweet potatoes into balls and roll them through the seasoned Panko bread crumbs. I like to season the crumbs with paprika and cayenne, the combo is delish!
Don’t stress about the shape of these bites, the shape really isn’t that important! You just want to make sure you bake them until crispy.
While they bake, I melt butter together with garlic and thyme. Then, mix the remaining Parmesan with sage and chili flakes. As soon as the bites come out of the oven, drizzle the butter over each bite and sprinkle with Parmesan. Do this while the bites are warm…this is key!
The warmth will melt the cheese and give you the most delicious bite!!!
I think it’s what makes these bites really addicting!
These are great as an appetizer, but would also be a fun side dish too for any upcoming holiday gatherings. You can even make them ahead of time!!
The outsides of each little bite have some nice crunch. But the insides are sweet and creamy. And the flavors are spot on – spicy, sweet, buttery, and cheesy!!
Totally delicious! I hope you’re able to give them a try soon!!
Looking for other easy holiday recipes?? Here are my favorites:
Lastly, if you make these Crispy Cheesy Sweet Potato Bites, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Cheesy Sweet Potato Bites
Calories Per Serving: 319 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 4 medium sweet potatoes
- 1 cup grated parmesan cheese
- 1/2 cup grated asiago or manchego cheese
- kosher salt and black pepper
- 2 cups Panko bread crumbs
- 1 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- extra virgin olive oil, for brushing
- 6 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 2 teaspoons chopped fresh sage
- 1 pinch chili flakes (to taste)
- 1. Preheat the oven to 425° F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.2. Once cool use your hands to peel away the sweet potatoe skins. It should just easily slip off. Place the potatoes in a bowl and mash well. Stir in the 1/2 cup parmesan cheese, the manchego, and a pinch each of salt and pepper. Stick in the freezer to chill for a few minutes.3. Combine the Panko, paprika, cayenne, onion powder, and garlic powder in a shallow bowl. Line a baking sheet with parchment paper.4. Scoop about 1 1/2 to 2 tablespoons of the sweet potato out of the bowl, roll into a cylinder, and place on the prepared baking sheet. Repeat with the remaining sweet potato mix. The sweet potato mixture will be wet, don't stress, the shape does not need to be perfect. Roll the sweet potato cylinders in the crumbs to coat. Place back onto the baking sheet. Lightly shape them into a square. Brush/mist each bite with olive oil. Bake for 15 minutes, flip, and bake for another 15 minutes or until golden and crisp.5. Meanwhile, melt the butter, garlic, and thyme, in a small skillet over medium heat. Cook 1 to 2 minutes until fragrant. Drizzle the butter over the warm bites. Mix the parmesan with the sage and chili flakes, then sprinkle on top. Serve the bites warm or at room temp.
- 1. Preheat the oven to 425° F. Prick the sweet potatoes all over with a fork. In the bowl of your instant pot, combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 10 minutes. Once done cooking, use the natural or quick-release function and release the steam. Drain the potatoes. 2. Finish as directed above from step 1 on.
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To Make Ahead: the bites can be made up to 4 days ahead of time. To warm, place the tots on a baking sheet and warm in a 400° oven for 10-15 minutes. Serve as directed.To Freeze: bake the bites as directed through step 5. Allow to cool, then freeze on a baking sheet for 1-2 hours, until frozen. Transfer to a freezer-safe container and freeze for up to 4 months. To warm, bake the frozen tots at 400° for 15-20 minutes, until warmed throughout. You can drizzle the tots in herb butter before or after freezing, it doesn’t matter.