Crispy Sweet Potatoes
Description
These Crispy Sweet Potatoes are the perfect combination of sweet, savory, and crispy. They have a beautifully golden crust with a soft, fluffy center that's lightly cheesy, chewy and full of flavor. Every bite is satisfying, making them an irresistible snack, appetizer, or side dish that's just as delicious on its own as it is with your favorite dipping sauce.
Ingredients
Instructions
- Pierce each sweet potato several times with a fork. Microwave for 5–10 minutes, turning halfway through, until completely tender. (Alternatively, bake at 400°F until fork-tender.) Slice open and scoop the flesh into a large mixing bowl.
- Mash the sweet potato until smooth. Add the cheddar cheese, tapioca starch, cornstarch, garlic powder, paprika (if using), salt, and pepper. Mix until a smooth dough forms. If the dough feels too soft or sticky to handle, refrigerate it for 15–20 minutes until it firms up.
- Lightly dust your work surface with a little tapioca starch or cornstarch. Roll the dough into a rectangle about 1 inch thick.
- Using a knife or bench scraper, cut the dough into evenly sized squares.
- Heat oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Carefully add the sweet potato bites in batches, making sure not to overcrowd the pan.
- Fry for 3–5 minutes, turning occasionally, until the bites are evenly golden brown and crispy on all sides.
- Transfer to a wire rack or paper towel-lined plate to drain any excess oil.
- Serve warm with your favorite dipping sauce and enjoy immediately.
Note
• Let the mashed sweet potato cool slightly before mixing in the cheese.
• Refrigerating the dough makes it much easier to cut and handle.
• Tapioca starch gives these bites their signature chewy interior—avoid substituting it if possible.
• Fry in small batches to maintain the oil temperature and ensure even browning.
• These are best served fresh while the outside is crisp and the center is warm and soft.
