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?
- 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.