Ingredients
Sweet Potato Mixture
- 1½ lb sweet potato (or 1½ cups mashed sweet potato)
- 4 oz grated sharp cheddar cheese
- 2 TBSP unsalted butter
- 2 TBSP sour cream
- ¼ tsp garlic powder
- ¼ tsp ground cayenne pepper
- ¼ tsp fine sea salt
- 2 TBSP chopped chives or scallions
Coating and Frying
- ¼ cup flour (plus extra for dredging, optionally seasoned with garlic powder, salt, and cayenne pepper)
- ¾ cup panko breadcrumbs
- 1 large egg
- Oil for frying (avocado oil, peanut oil, or vegetable oil)
Serving
- Sour cream (for dipping)
- Honey or hot honey (for drizzling)
Instructions
- Prep the Potatoes: Wash the sweet potato and pierce it several times with a fork. Microwave on high for about 7 minutes or until tender. Once cool enough to handle, scoop out 1½ cups of the sweet potato flesh into a mixing bowl. If using leftover mashed sweet potatoes already combined with butter and sour cream, you can skip the next step of adding butter and sour cream.
- Mix the Potato Filling: Add 2 tablespoons of unsalted butter to the sweet potato and whip with a hand mixer until smooth. Add 2 tablespoons chopped chives or scallions, 2 tablespoons sour cream, 4 ounces grated sharp cheddar cheese, ¼ teaspoon garlic powder, ¼ teaspoon cayenne pepper, and ¼ teaspoon fine sea salt. Mix well with a spoon until fully combined. If you do not have a hand mixer, mash the potatoes thoroughly with a potato masher until smooth and lump-free.
- Scoop into Balls: Use a medium cookie scoop (about 1.5 tablespoons) to portion the sweet potato mixture into balls. If you don’t have a scoop, use a tablespoon to form smaller balls. Note that smaller balls will require additional flour, panko, and egg for coating.
- Prepare the Coating Stations: Set up three shallow bowls: one with ¼ cup flour (you can season the flour lightly with garlic powder, salt, and cayenne for extra flavor), one with ¾ cup panko breadcrumbs, and one with one large egg beaten and whisked well.
- Dredge the Balls: Roll each sweet potato ball first in the flour to coat lightly, then dip into the beaten egg, and finally coat evenly with panko breadcrumbs. Ensure all balls are well coated for a crispy crust.
- Fry the Potato Balls: In a deep pot, heat 2 to 3 inches of oil (avocado, peanut, or vegetable oil) to 375°F (190°C). Using a slotted spoon, carefully add 3 to 4 potato balls at a time to the hot oil. Stir gently at the start to prevent sticking. Fry each batch for 2 to 3 minutes until the balls are golden brown and crispy.
- Drain and Serve: Remove the fried potato balls with the slotted spoon and place them on a paper towel-lined baking sheet to drain excess oil. Repeat with remaining balls. Serve hot and crispy with sour cream for dipping or drizzle with honey or hot honey for a sweet finish.
Notes
- Ensure the oil temperature is maintained at 375°F to achieve the best crispy texture without greasiness.
- If you only have leftover mashed sweet potatoes blended with butter and sour cream, skip adding those ingredients again to avoid excess moisture.
- For a spicier kick, increase the cayenne pepper to ½ teaspoon or add a pinch of smoked paprika.
- Use a thermometer to check oil temperature for consistent frying results.
- These potato balls are best eaten fresh and hot but can be reheated briefly in an oven or air fryer to re-crisp.
- Swap cheddar cheese with a sharp variety like aged gouda for a different flavor profile.
- When forming balls with a tablespoon instead of a scoop, make sure to adjust coating ingredients accordingly as you will have more balls.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
