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
- 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
- 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.
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.
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.