Mashed Sweet Potato Cheese Puffs
These puffs balance sweet potato flavor with sharp cheese for a comforting snack or side dish. They use leftover mashed sweet potato or fresh cubes cooked until tender.
Equipment
- 12-cup muffin tin
- large pot
Ingredients
For the Puffs
- 450 g sweet potato peeled & cubed
- 30 g butter
- 60 ml milk
- 2 eggs approx. 100 g
- 120 g shredded cheddar
- 25 g grated parmesan
- 40 g breadcrumbs or oat flour
- 2 g garlic powder
- 2 g salt
- 1 g black pepper
- 10 g chopped chives optional
Instructions
- Preheat your oven to 200°C. Grease a 12-cup muffin tin.
- Boil the sweet potato cubes in salted water for 12 to 15 minutes until they are very tender. Drain the water well.
- Mash the hot sweet potato with the butter and milk until the mixture is smooth.
- Let the mash cool for 5 minutes so the eggs do not scramble when added.
- Whisk in the 2 eggs until the mash looks glossy.
- Fold in the cheddar, parmesan, breadcrumbs, and seasonings (add chives now if you are using them). The mix should be thick, like a soft dough.
- Spoon the mixture into the muffin cups, filling each one about three-quarters full. Add a pinch of extra cheddar on top of each if desired.
- Bake for 16 to 20 minutes until the puffs are puffed and golden brown. Let them rest for 5 minutes before you unmold them.
Notes
I created these puffs to find a balance between natural sweetness and savory cheese, making them feel indulgent yet suitable as a side dish or snack.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.