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These sweet potato puffs are the perfect savory appetizer! They’re easy to make and feature creamy mashed sweet potatoes and fresh herbs.

sweet potato puffs stacked on a white plate for serving
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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.

Ingredient Notes

  • 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.

baked sweet potato puffs in a mini muffin tin

How to make sweet potato puffs

  1. 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.
  2. 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 
  3. 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.
hand picking up a sweet potato puff from an appetizer plate

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:

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4.69 from 19 votes

Sweet Potato Puffs [Gluten Free]

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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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Servings: 6


  • 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
  • 1/4 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 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.
Last step! If you make this, please leave a review letting us know how it was!


Serving: 1g | Calories: 178kcal | Carbohydrates: 15.5g | Protein: 10.8g | Fat: 8.4g | Saturated Fat: 3.8g | Cholesterol: 110mg | Sodium: 472mg | Fiber: 2.5g | Sugar: 0.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Michele says:

    5 stars
    I don’t understand the comments saying these were bland because I’ve made them several times and they are DELICIOUS as they are and a huge hit at every party.

  2. ℅ Alison says:

    4 stars
    These were so good – after reading some of the comments, I added 3/4 cup of almond flour + 1 tsp of baking powder in addition to 2 chopped green onions + 1 chopped raw jalapeño…. and it worked!

    We brought them to a party with an aquatic menu theme + my partner said you can call them “vegetarian crab cakes!!!” Super fun & YUM — thank you so for the inspiration 🙂 will definitely be making this again!

  3. Roxanne K says:

    4 stars
    Just tried these. I opted over these from white potatoes just cuz sweet potatoes are suppose to be so much more healthier. I only added 2 eggs & a bunch of spices & a little red pepper flakes. Bits of turkey bacon instead, chives, diced fine red bell peppers & scallions. Then just a bit of mozzarella cheese to keep the calories down. I baked my sweet potatoes 1st, then when mashing only used a tad of Almond milk. I had such high hopes for them….the outside is Crunchy & nice, they puffed up just slightly. But the inside is mushy, like soft sweet potatoes. Still tasty with all my spices but wanted it to be more like a muffin like consistency inside. Not sure how or if u could do that, any ideas would be great cuz otherwise love the taste w/my spices & ingredients. I also let them cook like 40 min. Then once out & I tried 1 & wasn’t to happy I took them all out & put them on a pizza pan, hoping that might get them more done & put them back in for 15 more min. Didn’t hurt them but didn’t get them any more done. Hope this helps others. Maybe some wheat four with them ( won’t use white) & some baking soda &/or baking powder?

  4. Kerry says:

    Do you think I could make these without egg? I was thinking I could replace the egg with flax meal?

  5. Marti says:

    5 stars
    Easy to make ahead and then warm them in the air fryer

  6. Christa says:

    Approximately how many puffs does a single batch yield?

    1. Marti says:

      I got 24 puffs

  7. Helen says:

    2 stars
    I made half a batch dairy free (with nutritional yeast) and half a batch with the Parmesan.

    For both batches, it was way too much rosemary. And the texture was mushy/too soft on the inside, especially in the dairy free version. I cooked it 25 min, so I guess it needed even more time.

    The dairy free version was not good at all. The nutritional yeast flavor takes over. The one with Parmesan was edible but I did not bring to the Thanksgiving party I was going to because it was not impressive.

    I would not make these again, but I liked your twisted bacon recipe!

  8. Tinybaker says:

    Can you make these ahead? How best to store overnight?

    1. Cook B says:

      Did you figure out if these can be made ahead of time?

  9. Jacquie says:

    4 stars
    These were delicious and a great idea for a holiday side; however, I felt they were a bit bland, so I added scallions to the second batch and cooked at least 25 minutes. Personal preference, I would use less egg next time.

  10. Devin says:

    5 stars
    BIG hit at our “thanksgiving but as appetizers only” party with the family. These were easy, scrumptious, and one of the healthiest things on the table to boot.

    1. Molly Thompson says:

      Such a good compliment, Devin! Love that!