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!
- 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.
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