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sweet potato puffs on a white serving plate
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5 from 1 vote

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
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, gluten free, healthy, thanksgiving
Servings: 6
Calories: 178kcal


  • 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