Feta-Stuffed Sweet Potato Bombs with Pistachio Crunch
Indulge in these delightful Feta-Stuffed Sweet Potato Bombs with a crispy pistachio coating, perfect as appetizers or a hearty snack.
Servings: 4 pieces
Calories: 250kcal
Ingredients
Sweet Potato Mixture
- 2 large sweet potatoes, roasted & mashed (about 500g) Tender and packed with natural sweetness.
- 2 tbsp olive oil Adds flavor and helps bind the mixture.
- 2 tbsp cornstarch or potato starch Helps the mixture hold together.
- 1 tsp garlic powder Infuses subtle warmth.
- 1/2 tsp smoked paprika Adds a smokiness that complements sweetness.
- to taste Salt & pepper Essential seasonings.
- 150 g feta cheese, crumbled or cubed The star of the filling.
- 1 egg, beaten Acts as a binding agent.
Coating
- 100 g pistachios, finely chopped or crushed Adds crunch and nuttiness.
- 50 g panko breadcrumbs (optional) For extra crispiness.
- to taste Olive oil spray or neutral oil For baking/frying.
Instructions
Preparation
- In a large bowl, combine the roasted and mashed sweet potato with olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper. Mix until smooth.
- Take about 2 tablespoons of the mixture, flatten it in your palm, place a cube of feta in the center, and wrap the sweet potato mixture around it to form a ball.
- Dip each ball into the beaten egg, allowing excess to drip off before rolling in pistachios (and panko if using).
Cooking
- For baking, place the balls on a lined baking tray, spray lightly with oil, and bake at 200°C (400°F) for 20–25 minutes until golden brown.
- For frying, heat oil in a pan and shallow-fry the bombs for about 3–4 minutes per side until golden and crisp.
- Allow the bombs to rest for 5 minutes before serving.
Notes
For a healthier option, use avocado or Greek yogurt instead of feta. Can also be made vegan with flax egg and vegan cheese.