Description
Crispy and cheesy on the outside, soft and sweet on the inside. Totally addicting.
Ingredients
- 2 Medium-sized Sweet Potatoes, Peeled And Chopped
- 1 ounce, weight Goat Cheese
- 1 Tablespoon Butter
- 1 Tablespoon Milk
- 1 cup Freshly Grated Parmesan Cheese, Divided
- 1 teaspoon Rosemary, Divided
- Salt And Pepper, to taste
- 1 Egg
- ¾ cups Breadcrumbs
Preparation
Bring a large pot of water to a boil. Salt the water and place the potatoes in the pot. Cook for 15 minutes or until fork tender then drain off the water.
Place cooked potatoes in a large bowl. Add goat cheese, butter, milk, 1/2 cup of parmesan, 1/2 teaspoon rosemary and a generous amount of salt and pepper to taste. Mash everything together. Refrigerate for 20-30 minutes until chilled.
Preheat oven to 425 F. Line a baking sheet with parchment paper or a Silpat.
In a small bowl, beat the egg. Set aside. In a shallow bowl, combine breadcrumbs, remaining parmesan cheese, remaining rosemary, and a dash of salt and pepper.
Roll the potato mixture into small balls (ping pong size or smaller). Coat a few balls in egg. Then transfer the balls into the breadcrumb mixture, rolling around until completely coated. Place the balls on the prepared baking sheet. Repeat with remaining potato mixture. Spritz balls with olive oil or baking spray and bake for 15 minutes.
Turn oven onto high or broil and bake for 5 more minutes until golden brown and crispy.
