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
- Parmesan cheese (optional)
- Fresh rosemary
- 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
- 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.
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More Thanksgiving appetizers:
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
- 1/4 cup cooked bacon diced (optional)
- ½ teaspoon sea 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.