The Fancy Fork: Crispy Parmesan & Mozzarella Sweet Potato Bites

Recipe developed by Lauren Sephton (@brightmomentco)

Welcome back to the Fancy Fork! Your seasonal produce insight and farm-style recipes that are made to satisfy. 

The month of January is all about new beginnings and new opportunities! But, it’s also a time of slowing down to relax after the busyness of the holidays. A time to cozy up with all the warm flavors of the winter season.  

As you stroll along the farmers’ market or grocery aisles, you may notice a greater abundance of hearty vegetables like arugula, broccoli, baby spinach, Brussels sprouts, carrots, sweet potatoes, mushrooms, kale, cauliflower, collard greens, leeks, turnips, sunchokes, radicchio and cabbage. And, while our berries are hibernating for the winter, you can still find apples, kiwi, grapefruit, oranges, pears, persimmons, pomegranates, kumquats and lemons. 

This month’s recipe will be highlighting the superpowers of sweet potatoes – a versatile potato that is loved by both kids and adults! Sweet potatoes have been studied to treat stomach ulcers, regulate blood sugars, treat arthritis, improve gut health and digestion, enhance brain functions, are great for eye health and boost immunity. They are also high in minerals, vitamins and antioxidants.

Servings: 10+

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 60 minutes

Ingredients:

  • 4 medium Sweet Potatoes
  • 1 cup Grated Parmesan
  • ½ log BUF Creamery Buffalo Mozzarella, grated, about ½ cup 
  • 1 tsp. Garlic Powder
  • 1 tsp. Salt
  • ½ tsp. Black Pepper
  • 1 ½ cups Panko Breadcrumbs
  • 2 tsp. Chili Powder
  • 2 tsp. Dried Basil
  • 4 T Olive Oil

Instructions:

  1. Preheat oven to 450F. Line a large baking pan with parchment. 
  2. Prick the sweet potatoes with a fork all over. Place directly on the oven racks to bake 40-50 minutes until fork tender. (TIP: Place a baking pan underneath the potatoes to catch any natural drippings.)
  3. Allow the potatoes to cool to the touch before peeling the skin. 
  4. Place the peeled potatoes in a large bowl and mash. 
  5. Add ½ cup grated parmesan, ½ cup grated BUF Creamery Buffalo Mozzarella, garlic powder, salt and black pepper. Mix well. 
  6. Scoop 1-2 tablespoon-sized balls into your hand, then shape into cylinder or rectangle-like shape. Place on the prepared pan. Repeat with remaining mashed potato mixture. 
  7. In a separate large bowl, combine the remaining grated parmesan, panko breadcrumbs, chili powder and dried basil. Mix well. 
  8. Toss each sweet potato cylinder in the breadcrumb mixture until coated. Place back on the pan. 
  9. Drizzle the potato bites with olive oil. 
  10. Bake for 10 minutes, then flip over and bake for another 12-15 minutes, until golden and crispy. 
  11. Enjoy with your favorite dipping sauce!
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