Sweet Potato Cheese Bites

Cooking Time

20 minutes

Prep Time

40 minutes

Serving Size

16 bites

Golden, crispy, and irresistibly cheesy — these Sweet Potato Cheese Bites are the perfect bite-sized appetizer or party snack. Made with mashed sweet potatoes seasoned to perfection and filled with melty mozzarella, each bite is fried to golden perfection in Wesson Canola Oil for a light, crisp crunch.

Served with a maple-mustard dipping sauce that’s equal parts sweet and tangy, they’re a guaranteed crowd-pleaser. Impressive enough for entertaining, yet simple to make, these savory-sweet bites are a fun and delicious way to bring people together.

Recipe creation by @agrooveforfood

CONTAINS:

dairy, eggs

Ingredients

Sweet Potato Dough

Sweet potatoes, peeled and diced 3 large.

Cornstarch 3 tbsp.

Salt 1 tsp.

Black pepper 1/2 tsp.

Garlic powder 2 tsp.

Onion powder 2 tsp.

Smoked paprika 2 tsp.

Parmesan cheese 1/2 cup, grated.

Fresh parsley 3 tbsp, chopped.

Dredge

All-purpose flour 1 cup.

Eggs, beaten 2 .

Milk or water 1 tbsp, to beat with eggs.

Panko breadcrumbs 2 cups.

Parmesan cheese 1/4 cups, grated.

Parsley, dried 2 tsp.

Garlic powder 1 tsp.

Onion powder 1 tsp.

Maple Mustard Dip

Mayonnaise 1/2 cup.

Dijon mustard 2 tbsp.

Grainy mustard 1 tbsp.

Maple syrup 3 tbsp.

Salt and pepper to taste.

Assembly

Mozzarella cheese 8 oz, cubed.

Parmesan cheese, grated to garnish.

Fresh parsley, chopped to garnish.

Wesson Canola Oil for frying.

Method

Sweet Potato Dough

Bring a large pot of water to a boil. Boil sweet potato cubes in salted water until fork-tender, about 12–15 minutes. Drain well, then mash until smooth with no lumps.

Make the potato dough
Stir in cornstarch, salt, pepper, garlic powder, onion powder, smoked paprika, Parmesan, and parsley until fully combined.

Form the bites
Lightly oil your hands with Wesson Canola Oil.

Scoop about 1-2 tablespoons of the potato mixture, flatten into a small disc, and place a mozzarella cube in the center. Wrap the potato mixture around the cheese, rolling into a ball or flat disc.

Tip: make sure the cheese is fully covered to prevent it from bursting when frying.

Repeat with the remaining potato mixture. Place the bites on a parchment-lined tray and freeze for 15–20 minutes to help them firm up before breading.

Dredge

Set up three shallow bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with Parmesan, parsley, garlic powder, and onion powder.

Coat each chilled bite in flour, then egg, then breadcrumbs, pressing gently to help the coating stick.