Name: Sweet Potato Puffs [Gluten Free]
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 2 cups cooked mashed sweet potatoes ((about 2 large sweet potatoes)); 3 large eggs (beaten); 1 cup grated parmesan cheese (optional, can omit for dairy free version); 2 tablespoons fresh rosemary (chopped); 1/4 cup cooked bacon (diced (optional)); ½ teaspoon sea salt; ¼ teaspoon black pepper; Sour cream or plain greek yogurt for serving (optional)

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These sweet potato puffs are the perfect thanksgiving appetizer or side dish! They’re easy to make, full of herbs and super healthy!

Ingredients for sweet potato puffs:

Sweet potatoes
Eggs
Parmesan cheese (optional)
Fresh rosemary
Bacon
Salt and pepper
Sour cream or plain greek yogurt for serving (optional)

Are sweet potatoes paleo?

Yes, sweet potatoes are paleo! 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 dairy!

How to make sweet potato puffs:

Start by mashing your potatoes. Add chopped potatoes to a large stock pot and cover with water. Bring to a boil for 15-20 minutes or until they’re fork tender.

Next, 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. Stir together all of 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 love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.

More Thanksgiving appetizers:

Cranberry meatballs
Candied pecans [paleo]
Baked brie with cranberries
Rosemary spiced nuts

Sweet Potato Puffs [Gluten Free]

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These sweet potato puffs are the perfect thanksgiving appetizer or side dish! They're easy to make, full of herbs and super healthy!

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Prep Time10 mins

Cook Time20 mins

Servings:

Author: Molly Thompson

INGREDIENTS

2 cups cooked mashed sweet potatoes (about 2 large sweet potatoes)
3 large eggs beaten
1 cup grated parmesan cheese optional, can omit for dairy free version
2 tablespoons fresh rosemary chopped
1/4 cup cooked bacon diced (optional)
½ teaspoon sea salt
¼ teaspoon black pepper
Sour cream or plain greek yogurt for serving optional

INSTRUCTIONS

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 1/4 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.