Peel and cube medium sweet potatoes, boil in lightly salted water until fork-tender (about 10 minutes), then drain thoroughly and mash smooth.

Mash the drained sweet potatoes with olive oil, salt, and pepper until creamy. Let cool 5 minutes until easy to handle.

In a small bowl, combine ½ cup shredded cheddar, ½ cup mozzarella, and 2 tablespoons parmesan cheese. Stir until evenly mixed.

Scoop 1 tablespoon mashed sweet potatoes, flatten into a disc, add ½ teaspoon cheese mix, then seal into a bite-sized ball using damp hands.

Dip each ball first into beaten egg, then roll in panko breadcrumbs until fully coated. Ensure golden flecks appear and shell feels crisp.

Place bites on a greased baking sheet or preheat oil for frying. Bake at 400°F for 15–20 minutes until golden, or fry in 350°F oil for 3–4 minutes until crispy brown.