sweet potato puffs
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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!
Prep Time10 mins
Cook Time20 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, gluten free, healthy, thanksgiving
Servings: 6
Calories: 178kcal
Author: Molly Thompson


  • 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


  • 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.


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