Easy Sweet Potato Puffs

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 ingredients

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

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

1. 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.
2. 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.
3. 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:

• Cranberry meatballs
• Candied pecans [paleo]
• Rosemary spiced nuts

Recipe

Sweet Potato Puffs [Gluten Free]

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

5 from 1 vote

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Course: Appetizer

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 178kcal

Author: Molly Thompson

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Ingredients

• 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 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.

Nutrition

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

Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!