My uncle throws a huge holiday party every year. This year when I asked what I could bring, he said he wanted more “sophisticated” finger food than the usual chips and dip. I love the combination of sweet potatoes and goat cheese, and created this healthier spin on a ‘tater-tot. Perfect as an appetizer, they would also be a great side dish for your holiday dinner table. I hope you enjoy them as much as we did!
- 3 medium-large sweet potatoes (about 2 lbs.), roasted about 1 hour until soft, and cooled
- 4 oz. soft goat cheese
- ¼ tsp. cayenne pepper
- ¼ tsp. garlic powder
- ½ tsp. cinnamon
- 3 slices whole-wheat bread
- 1 tbsp. finely grated Pecorino Romano cheese
- Pre-heat oven to 375°.
- Mash sweet potatoes with potato masher or a large wooden spoon until no lumps remain. Add in goat cheese, cayenne, garlic powder, cinnamon, and salt, then mix well until evenly combined.
- Toast bread. Let cool, then pulse in food processor or blender to make fine crumbs. Stir in Romano cheese.
- Using a tablespoon measure, scoop out sweet potato mixture and roll in bread-crumb mixture. Place on a non-stick baking sheet or in a mini muffin tin and lightly spray tops with cooking spray (this is optional and adds negligible calories, but makes them nice and golden after baking).
- Bake 30-35 minutes, until outsides are crispy. Serve warm.
Makes approximately 24 puffs.
Approximate nutrition information, per puff: 45 calories, 1.5 grams fat, 6 grams carbohydrate, 1.6 grams protein
I calculated this recipe using light whole-wheat bread crumbs and including the mist of cooking spray on the tops of the puffs. You could easily substitute cream cheese (softened to room temperature) for the goat cheese, use pre-made bread crumbs, or parmesan instead of the Pecorino Romano cheese.