These crispy sweet potato goat cheese puffs are great as a party appetizer or just a fun side to dinner.
I’m going to bet that there will be quite a few posts today about Madonna’s performance, some Budweiser commercial, so and so’s horrible play…blah, blah, blah. But guess what? I don’t have cable, I didn’t watch a second of the superbowl and so I have nothing to say about it.
I do have some cheesy balls for you though.
Crispy, cheesy on the outside, creamy and sweet on the inside.
Personally, I think that sounds way better than anything having to do with football.
I find that experimenting in the kitchen is best done on a full stomach (kind of like grocery shopping) so that I hopefully avoid shoving whatever’s just come out of the oven straight into my face once it’s cooked.
There was no hope with these.
I ate lunch right before and still downed 3 immediately. As in, they didn’t even make it into the pictures.
Sorry, I’m not sorry.
While I don’t have any picky eater kids at home, I couldn’t help but think how awesome these would be for them after popping a couple in my mouth. I know I wasn’t a huge sweet potato fan when I was younger, but if someone had mixed them with goat cheese and rolled them in parmesan and breadcrumbs, I’m pretty sure I would’ve eaten a few and not complained. Or more likely, I would’ve put up a front and still complained but secretly loved them. Yeah, I was that kind of kid.
Not that I wanted to watch the game at all last night, but it’s kind of a shame I didn’t have a superbowl party to bring these to. I’m thinking they would’ve gone like hotcakes.
Instead, I sat home alone, watching Mad Men, playing words with friends and eating these on my couch in sweats. Not sure what’s more pathetic, the fact that I had no where to go or that I actually preferred it that way so I had more of the cheesy balls to myself.
So, who ended up winning anyway?
Sweet Potato Goat Cheese Puffs
Ingredients
- 2 medium sweet potatoes peeled & chopped
- 1 ounce goat cheese
- 1 teaspoon rosemary minced & divided
- 1 cup parmesan cheese grated & divided
- 1 tablespoon milk
- 1 tablespoon butter
- 1 egg
- 3/4 cup breadcrumbs
- salt & pepper to taste
Instructions
- Bring a large pot of water to a boil. Salt water and place potatoes in pot. Cook for 15 minutes until fork tender, drain.
- Place cooked potatoes in a large bowl.
- Add goat cheese, butter, milk, 1/2 cup of parmesan, 1/2 teaspoon rosemary and a generous amount of salt & pepper to taste. Mash together.
- Refrigerate for 20-30 minutes until chilled.
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper or silpat.
- In a small bowl, beat the egg.
- In a shallow bowl, combine breadcrumbs, remaining parmesan cheese, remaining rosemary, salt & pepper.
- Roll potato mixture into small balls (ping pong size or smaller).
- Coat balls in egg and then transfer to breadcrumb mixture, rolling around until completely coated. Place on baking sheet.
- Spritz balls with olive oil or baking spray and bake for 15 minutes.
- Turn oven onto Hi-Broil and bake for 5 more minutes until golden brown and crispy.
Nutrition Facts
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Kidding.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Linda Vescovi
Saturday 4th of February 2023
These were a huge hit for my ladies luncheon. I have a few notes. I baked my sweet potatoes. Much firmer texture and added a pinch of cayenne and a small swirl of honey. I also cooled my potatoes before mashing by hand and adding ingredients. This is a go to! Thanks
Jennie Eastman-Kiesow
Monday 6th of November 2017
Do you think I could make these ahead and freeze them - or just refrigerate 24 hours before baking? I would love to make them for TDay, but I would have to be able to prep them ahead.
Running to the Kitchen
Monday 6th of November 2017
You can definitely prep most of these ahead of time (steps 1-4 in directions). I would roll in the breadcrumbs and bake right before serving though to avoid them getting mushy.
Arielle Masters
Monday 12th of December 2016
Made these for Thanksgiving. They didn't appeal to most of the guests, but I thought they were super-yummy and ate most of them myself. They were soooo good!
Running to the Kitchen
Tuesday 13th of December 2016
well, glad YOU liked them! :)
melissa
Tuesday 24th of February 2015
I love these!!
MiniMasterChef
Thursday 28th of November 2013
HI! These look delicious, but I just have one question: do you peel the potatoes after you've cooked them? Nothing is stated explicitly in the instructions, but in the pictures there doesn't appear to be any skin on them. Thank you!!
Running to the Kitchen
Sunday 1st of December 2013
yes, peel them! sorry about that :)