Ingredients
Scale
- 2 large Sweet Potatoes (about 2 lbs or 900g): The star of the dish, providing natural sweetness, vibrant color, and a creamy texture when cooked.
- 1 cup Panko Breadcrumbs (plus extra for coating): Japanese-style breadcrumbs that provide an exceptionally crispy coating; regular breadcrumbs can be used but Panko is preferred for texture.
- 1/4 cup Freshly Grated Parmesan Cheese (optional, but recommended): Adds a savory, umami depth and helps with browning.
- 2 tablespoons Fresh Parsley, finely chopped: Offers a bright, clean, and slightly peppery flavor.
- 1 tablespoon Fresh Rosemary, finely chopped: Provides a pungent, pine-like aroma and taste that pairs beautifully with sweet potatoes.
- 1 tablespoon Fresh Thyme, finely chopped: Imparts a subtle, earthy, and slightly minty flavor.
- 1 large Egg, lightly beaten: Acts as a binder to hold the sweet potato balls together.
- 2 cloves Garlic, minced: Adds a pungent, aromatic base note that enhances the savory profile.
- 1/2 teaspoon Salt (or to taste): Essential for bringing out all the other flavors.
- 1/4 teaspoon Black Pepper (or to taste): Adds a touch of warmth and spice.
- 2–3 tablespoons Olive Oil (for baking/pan-frying): Helps achieve a golden-brown, crispy exterior and adds a touch of richness.
Instructions
- Cook the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly. Pierce them several times with a fork.
- Bake directly on the oven rack or on a baking sheet for 45-60 minutes, or until they are very tender and easily pierced with a knife. The cooking time will vary depending on the size of your sweet potatoes.
- Alternatively, you can peel, chop the sweet potatoes into 1-inch cubes, and boil them in water for 15-20 minutes, or until fork-tender. Drain them very well to remove excess moisture. Steaming is also an excellent option.
- Prepare the Sweet Potato Mixture:
- Once the sweet potatoes are cooked and cool enough to handle, scoop the flesh out of the skins (if baked whole) into a large mixing bowl. If boiled, ensure they are well-drained.
- Mash the sweet potatoes thoroughly with a potato masher or a fork until smooth. Try to eliminate any large lumps for the best texture.
- Add the 1 cup of Panko breadcrumbs, grated Parmesan cheese (if using), chopped parsley, rosemary, thyme, minced garlic, beaten egg, salt, and black pepper to the mashed sweet potatoes.
- Mix everything together until well combined. The mixture should be firm enough to hold its shape but still moist. If it feels too wet, you can add a little more breadcrumbs, one tablespoon at a time, until it reaches the right consistency.
- Form the Sweet Potato Balls:
- Place the extra Panko breadcrumbs in a shallow dish or on a plate for coating.
- Take about 1-2 tablespoons of the sweet potato mixture (depending on your desired size) and roll it between your palms to form a smooth ball.
- Gently roll each ball in the extra Panko breadcrumbs, ensuring it’s evenly coated on all sides. This will give them their signature crispy exterior.
- Place the coated sweet potato balls on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
- Cook the Sweet Potato Balls (Choose your method):
- Baking (Recommended for healthier option):
- Preheat your oven to 400°F (200°C) if you haven’t already.
- Arrange the breaded sweet potato balls on the parchment-lined baking sheet, ensuring they are not overcrowded.
- Lightly drizzle or spray the balls with olive oil. This helps them crisp up and achieve a beautiful golden color.
- Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on the outside.
- Pan-Frying (For extra crispiness):
- Heat 2-3 tablespoons of olive oil (or a neutral cooking oil like canola or vegetable oil) in a large skillet or frying pan over medium heat. You want enough oil to coat the bottom of the pan.
- Once the oil is hot (a breadcrumb dropped in should sizzle), carefully place the sweet potato balls in the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary.
- Fry for 2-3 minutes per side, turning gently, until all sides are golden brown and crispy. This usually takes about 8-10 minutes in total.
- Remove the fried sweet potato balls with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- Air Frying:
- Preheat your air fryer to 375°F (190°C).
- Lightly spray the air fryer basket and the sweet potato balls with cooking spray or a light coating of oil.
- Arrange the balls in a single layer in the air fryer basket, ensuring they don’t touch for optimal air circulation. You may need to cook in batches.
- Air fry for 10-15 minutes, shaking the basket or flipping the balls halfway through, until they are golden brown and crispy.
- Baking (Recommended for healthier option):
- Serve:
- Let the Herbed Sweet Potato Balls cool slightly before serving, as the inside will be very hot.
- Serve warm with your favorite dipping sauce (see “How to Serve” section for ideas).
Nutrition
- Serving Size: one normal portion
- Calories: 220