These sweet potato puffs are the perfect savory appetizer! They're easy to make and feature creamy mashed sweet potatoes and fresh herbs.
These sweet potato puffs are such a fun appetizer, but it also makes a fun, bite-sized side dish next to the roasted turkey. They're like fun, healthy tots! They have such a great savory-sweet flavor in one delicious little bite.
A sweet potato side like scalloped sweet potatoes and healthy sweet potato casserole (no marshmallows) are some of our favorites. We also love these crispy sweet potato patties because they aren't as sweet as some sweet potato sides.
- Sweet potatoes: the amount you need will vary depending on the size, but in general, you'll need about 2!
- Eggs: large eggs will do!
- Parmesan cheese: this is an optional ingredient, so if you're dairy free you can make them without cheese or use nutritional yeast if you want a dairy free or paleo option.
- Fresh rosemary: sweet potatoes and rosemary go so well together!
- Bacon: I love the savory, salty flavor the bacon adds. Try to get one without added sugar or nitrates.
- Salt and pepper
- Sour cream or plain greek yogurt for serving: these are great for serving and makes them taste like twice baked potatoes. You could find a diary free option!
Are sweet potato puffs healthy?
Yes, sweet potato puffs are healthy! You can eat sweet potatoes if you're on a paleo or whole30 diet. If you want to keep this recipe paleo, just omit the parmesan cheese or swap it for nutritional yeast.
How to make sweet potato puffs
- Start by mashing your potatoes. Add chopped potatoes to a large pot and cover them with water. Bring to a boil for 15-20 minutes or until they're fork tender.
- Next, preheat the oven to 400°F and arrange a rack in the middle of oven. Lightly spray a mini-muffin tin with cooking spray and set aside. Mash the roasted sweet potatoes with a potato masher then stir them together with the ingredients. and
- Fill each muffin cup all the way full with the mashed sweet potatoes mixture. Sprinkle the tops with the parmesan cheese then bake about 20 minutes.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Thanksgiving appetizers:
- Sweet and spicy twisted bacon
- Bacon wrapped dates
- Sweet potato bites
- Cranberry meatballs
- Candied pecans [paleo]
- Rosemary spiced nuts
Sweet Potato Puffs [Gluten Free]
- 2 cups cooked mashed sweet potatoes (about 2 large sweet potatoes)
- 3 large eggs beaten
- 1 cup grated parmesan cheese (omit or sub nutritional yeast for dairy free option)
- 2 tablespoons fresh rosemary chopped
- ¼ cup cooked bacon diced (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sour cream or plain greek yogurt for serving optional
- If you haven’t mashed sweet potatoes yet, add cubed sweet potatoes to a large stock pot and cover with water. Bring to a boil and cook for 15-20 minutes or until fork tender. Drain and mash with a masher, fork or food processor.
- Preheat oven to 400°F and arrange a rack in the middle of oven. Lightly spray a mini-muffin tin with cooking spray and set aside.
- In a large bowl, stir together the mashed sweet potatoes, eggs, ¾ cup grated parmesan cheese, rosemary, bacon, salt and pepper.
- Fill each muffin cup all the way full with the mashed sweet potatoes mixture. Sprinkle the tops with the remaining ¼ cup parmesan cheese.
- Bake until the potato cups are set and browned on top, about 20 minutes. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream or plain greek yogurt, if desired.