Sweet Potato Puffs Gluten-Free (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked mashed sweet potatoes (about 2 large sweet potatoes)
02 -
3 large eggs, beaten
03 -
1 cup grated parmesan cheese (omit or substitute nutritional yeast for dairy-free option)
04 -
2 tablespoons fresh rosemary, chopped
05 -
1/4 cup cooked bacon, diced (optional)
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
Sour cream or plain Greek yogurt for serving (optional)
# Instructions:
01 -
If you haven’t mashed the sweet potatoes yet, add cubed sweet potatoes to a large stock pot and cover with water. Bring to a boil and cook for 15-20 minutes or until fork-tender. Drain and mash using a masher, fork, or food processor.
02 -
Preheat oven to 400°F and arrange a rack in the middle. Lightly spray a mini-muffin tin with cooking spray and set aside.
03 -
In a large bowl, stir together the mashed sweet potatoes, eggs, 3/4 cup grated parmesan cheese, rosemary, bacon, salt, and pepper.
04 -
Fill each muffin cup all the way full with the mashed sweet potato mixture. Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
05 -
Bake until the potato cups are set and browned on top, about 20 minutes. Let them cool for about 5 minutes in the pan, then use a spoon or knife to gently release them. Serve immediately with dollops of sour cream or plain Greek yogurt if desired.
# Notes:
01 -
These puffs are a healthy and flavorful treat, perfect as a Thanksgiving appetizer or side dish.