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These sweet potato puffs deliver all the comfort of thanksgiving in one perfect bite-sized morsel. The combination of creamy sweet potatoes, savory herbs, and crispy edges transforms a simple ingredient into an extraordinary appetizer or side dish that will have everyone reaching for seconds.
I discovered this recipe when looking for an elegant yet easy solution for leftover sweet potatoes. What started as a kitchen experiment has become my most requested contribution to family gatherings since everyone from toddlers to grandparents devours them.
Ingredients
- Cooked mashed sweet potatoes: providing natural sweetness and a velvety base. Choose orange fleshed varieties for richest flavor and color
- Large eggs: acting as the binding agent that helps these puffs hold their shape while adding protein
- Grated parmesan cheese: creating those irresistible crispy edges and adding umami depth. Select freshly grated for best melting properties
- Fresh rosemary: bringing aromatic woody notes that perfectly complement the sweetness. Use fresh rather than dried for brightest flavor
- Cooked bacon: adding smoky richness and textural contrast. Opt for thick cut bacon for more substantial pieces
- Salt and black pepper: balancing and enhancing all the flavors. Freshly ground pepper makes a noticeable difference
- Sour cream or plain greek yogurt: offering a cooling tangy counterpoint to the warm puffs. Full fat versions provide the best flavor contrast
Step-by-Step Instructions
- Prepare Sweet Potatoes:
- If starting with raw sweet potatoes boil cubed pieces in a large pot of water for 15-20 minutes until completely fork tender. Drain thoroughly and mash until smooth using your preferred method. Allow to cool slightly before proceeding so they don't cook the eggs prematurely.
- Create The Mixture:
- Combine mashed sweet potatoes with beaten eggs until well incorporated then fold in three quarters of the parmesan cheese ensuring it's evenly distributed. Add the chopped rosemary bacon salt and pepper gently mixing until all ingredients are perfectly combined but being careful not to overmix.
- Fill The Muffin Tin:
- Generously spray a mini muffin tin with cooking spray making sure to coat the sides well to prevent sticking. Use a cookie scoop or spoon to fill each cavity completely to the top pressing down gently to eliminate air pockets which could cause uneven cooking.
- Top And Bake:
- Sprinkle the remaining parmesan cheese across the tops of each puff which will create a beautiful golden crust during baking. Place in preheated oven and bake for exactly 20 minutes until the tops are beautifully browned and the centers are completely set.
- Cool And Serve:
- Allow the puffs to cool in the pan for precisely 5 minutes which gives them time to set up properly. Gently loosen the edges using a small spoon or butter knife before carefully removing from the tin. Serve immediately with a small dollop of sour cream or yogurt if desired.
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The fresh rosemary elevates these puffs from ordinary to extraordinary. I grow rosemary in my kitchen garden specifically for this recipe after a memorable Thanksgiving when my nephew declared these were better than dessert and proceeded to eat seven in one sitting while the adults watched in amazement.
Make Ahead Tips
These sweet potato puffs work beautifully as a prepare ahead option for busy entertaining. You can make the entire mixture up to 24 hours in advance and keep it refrigerated in an airtight container. When ready to bake simply bring the mixture close to room temperature stir briefly and proceed with filling the muffin cups. Alternatively bake them completely cool and refrigerate for up to three days. Reheat in a 350°F oven for about 10 minutes until heated through and crisp again.
Variations To Try
The basic recipe is incredibly versatile and welcomes creative adaptations. For a southwest version replace the rosemary with cilantro add diced jalapeños and swap the parmesan for pepper jack cheese. A sweeter breakfast variation works wonderfully with a touch of maple syrup cinnamon and chopped pecans. For a sophisticated cocktail party offering top with a small piece of smoked salmon and a dot of crème fraîche just before serving.
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Serving Suggestions
While delicious on their own these puffs pair beautifully with other holiday favorites. Serve alongside a roasted turkey or glazed ham for a traditional holiday meal. They make an excellent accompaniment to a hearty fall soup or salad for a lighter dinner option. For cocktail parties arrange on a platter with wooden picks for easy grabbing and surround with complementary finger foods like stuffed mushrooms and cheese straws for an elegant spread that satisfies various dietary needs.
Frequently Asked Questions
- → Can I make these dairy-free?
Yes, substitute the parmesan cheese with nutritional yeast for a dairy-free option. It still provides a cheesy and nutty flavor.
- → Can I prepare these in advance?
Absolutely! You can prepare the sweet potato mixture ahead of time, refrigerate it, and bake the puffs just before serving.
- → What can I serve these with?
Serve with sour cream, Greek yogurt, or even a tangy dipping sauce for added flavor. They pair well with salads or as part of a holiday feast.
- → Can I customize the herbs or add spices?
Yes, feel free to use thyme, sage, or even a pinch of nutmeg for a unique twist. Spices like smoked paprika can also enhance the flavor.
- → How do I store leftovers?
Store leftover puffs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispness.