• 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.

Instant Pot

• 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.