Crispy Sweet Potato Balls with Whipped Feta & Honey
Deliciously crispy sweet potato balls paired with creamy whipped feta and a drizzle of honey, perfect for gatherings or cozy nights in.
Servings: 4 servings
Calories: 220kcal
Ingredients
For the Sweet Potato Balls
- 2 cups mashed roasted sweet potato The star of the show, these sweet potatoes offer a creamy texture and natural sweetness.
- 1/2 cup grated Parmesan This cheese adds a salty, nutty flavor, enriching the dish.
- 1/2 cup panko breadcrumbs Gives our balls that irresistibly crispy exterior. More needed for coating.
- 1 Large egg Acts as a binder, bringing all the ingredients together.
- 1 tsp smoked paprika Adds a subtle smokiness that perfectly complements the sweetness of the potatoes.
- 1/2 tsp garlic powder A touch of garlic for depth and richness.
- to taste salt & black pepper Essential for seasoning and enhancing flavors.
- as needed neutral oil for frying Choose an oil with a high smoke point for frying, like canola or vegetable oil.
For the Whipped Feta
- 200 g feta cheese, crumbled Provides tartness and creaminess for the whipped feta.
- 3 tbsp Greek yogurt Adds creaminess and tanginess to the feta dip.
- 1 tbsp olive oil For a richer flavor in the whipped feta.
- 1 zest lemon Brightens the feta, making it fresh and aromatic.
- to taste black pepper For added seasoning.
For Serving
- as needed runny honey The star drizzled on top, offering sweetness that balances the savory ingredients.
- as needed microgreens or fresh thyme A lovely garnish for freshness and visual appeal.
- as needed Extra panko crumbs, toasted (optional) For those who can’t resist extra crunch!
Instructions
Preparation
- In a mixing bowl, combine the mashed roasted sweet potato, grated Parmesan, beaten egg, smoked paprika, garlic powder, salt, and black pepper to taste. Add panko breadcrumbs to the mix and stir until everything is well-blended.
- Cover the bowl with plastic wrap and chill the mixture in the refrigerator for about 15 minutes.
Make the Whipped Feta
- In a blender, combine crumbled feta cheese, Greek yogurt, olive oil, and lemon zest. Blend until ultra-smooth and creamy, then season with black pepper to taste.
Shaping and Cooking
- Once chilled, remove the sweet potato mixture from the refrigerator and roll it into small balls, around 1–1.5 inches in diameter. Optionally, lightly coat each ball in extra panko crumbs.
- In a deep skillet, heat enough neutral oil over medium heat to cover the bottom. The oil should be hot enough that a breadcrumb sizzles when dropped in.
- Carefully add the sweet potato balls in batches into the skillet and fry for about 3–4 minutes, or until they are deeply golden and crispy on all sides. Use a slotted spoon to transfer them onto a plate lined with paper towels.
- To serve, spread a generous swoosh of whipped feta on a serving plate. Top it with crispy sweet potato balls, drizzle with runny honey, and garnish with toasted panko crumbs and microgreens.
Notes
Cool the sweet potatoes before mashing to avoid overcooking the eggs. Use leftover roasted sweet potato for ease. Chilling the mixture helps maintain the shape during frying. Experiment with other spices for additional flavor. Adjust ball sizes based on preference.