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sweet potato puffsAt the Third Annual Salem NH Farmers Market Farm to Table Dinner, the chefs at the Atkinson Resort & Country Club created sweet potato tots that resembled Dunkin’ munchkins. One bite and I was in love. I tried to recreate them … I have no idea of what the chefs used. The sweet potato filling wasn’t as “thick” as I liked, so I added a bit of goat cheese to help firm up the balls a little. Not a fan of goat cheese? Try quark or mascarpone.

These crispy sweet potato goat cheese puffs are great as a party appetizer or just a fun side to dinner.

What you need:

  • 2 med sweet potatoes, peeled & chopped
  • 1 oz goat cheese
  • 1 tsp thyme, finely chopped, divided
  • 1 c freshly grated Parmigiano-Reggiano cheese, divided
  • 1 tbs milk
  • 1 tbs butter
  • 1 egg
  • 3/4 c seasoned Panko breadcrumbs
  • salt & pepper to taste

What you do:

  • Bring lg saucepot of salted water to boil.
  • Add sweet potatoes.
  • Cook for 15 min until easily pierced by fork.
  • Drain potatoes and return to pot.
  • Add goat cheese, butter, milk, 1/2 c Parmigiano-Reggiano and 1/2 of the rosemary.
  • Using masher or immersion blender, mash well.
  • Season with salt and pepper.
  • Transfer to refrigerator and chill for 30 min.
  • Heat oven to 425˚.
  • Prepare baking sheet with parchment paper.
  • In sm bowl, beat egg.
  • In shallow bowl, combine panko, remaining cheese and thyme.
  • Season with salt and pepper.
  • Roll potato mixture into 1” balls (I use a cookie dough scoop).
  • Dip balls in egg and then transfer to breadcrumb mixture, rolling around until completely coated.
  • Place on baking sheet.
  • Spray balls with EVOO cooking spray.
  • Bake for 10 min.
  • Rotate balls and turn oven to broil and cook for 5 min, or until golden brown and crispy.
  • Remove and devour.
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