Sweet Potato Pie Bites
Sweet potato casserole rolled up in deep-fried balls, then coated in cinnamon sugar and dipped in marshmallow fluff. The classic Thanksgiving treat is even better bite-sized!
Ingredients
- 2 medium sweet potatoes (2 cups mashed)
- 2 tablespoons butter, softened
- 2 tablespoons whole milk
- 1 egg
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups Progresso™ panko bread crumbs
- 4 cups vegetable oil
- Cinnamon sugar, for rolling
- Marshmallow fluff, for serving
Directions
- 1
Preheat oven to 400°F. Using a fork, poke the sweet potatoes all over to allow steam to escape while they bake, and place them in the oven. Bake for 45 to 55 minutes or until the sweet potatoes are fork tender. Remove from the oven and add to a large bowl, carefully peeling away the skins. Add the butter and milk and mash well. Add the brown sugar, cinnamon, nutmeg, allspice, ginger, vanilla and a good pinch of salt. Mash some more to make them super creamy.
- 2
Place the panko breadcrumbs in a shallow bowl. Use a spoon or small cookie scoop to take tablespoon-sized amounts of sweet potato and place them in the breadcrumbs. Gently roll the sweet potato balls through the breadcrumbs, forming balls as you go and evenly coating each ball. Place balls on a greased or parchment-lined baking sheet. At this point the sweet potato balls can be placed in the fridge to fry later, if desired.
- 3
Heat the oil in a large, wide pot. Once it has reached 350°F, gently lower the balls into the hot oil and fry until golden all over. Continue in batches and set aside the bites on paper towels to drain.
- 4
Roll bites in cinnamon sugar. If desired, toast the marshmallow fluff in the oven just before serving, then serve alongside for dipping. Enjoy warm!