Feta-Stuffed Sweet Potato Bombs with Pistachio Crunch
Deliciously creamy sweet potato spheres stuffed with feta cheese, encased in a crunchy pistachio coating, perfect as appetizers or snacks.
Servings: 4 servings
Calories: 180kcal
Ingredients
For the Sweet Potato Base
- 2 large large sweet potatoes, roasted and mashed (about 500g) Rich source of beta-carotene.
- 2 tbsp olive oil Enhances natural sweetness.
- 2 tbsp cornstarch or potato starch Binds the mixture.
- 1 tsp garlic powder Adds flavor.
- 1/2 tsp smoked paprika Introduces a smoky essence.
- Salt & pepper to taste Salt & pepper to taste Elevates flavors.
- 150 g feta cheese, crumbled or cubed Brings richness.
- 1 egg, beaten Acts as a binding agent.
For the Coating
- 100 g pistachios, finely chopped or crushed Adds crunch and nutty flavor.
- 50 g panko breadcrumbs (optional) For extra crispiness.
- as needed Olive oil spray or neutral oil for baking/frying Ensures golden exterior.
Instructions
Preparation
- In a large bowl, combine the mashed sweet potatoes with olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper until smooth.
- Take about 2 tablespoons of the mixture and flatten it in your palm. Add a cube or spoonful of feta cheese in the center and wrap the sweet potato around it, rolling into a ball.
- Dip each ball into the beaten egg to coat them, then roll in the finely chopped pistachios (and panko if using) until covered.
Cooking
- For baking, arrange the bombs on a lined baking tray, spray with oil, and bake at 200°C (400°F) for 20–25 minutes until golden. For frying, heat oil in a pan and shallow-fry the bombs for 3–4 minutes until crispy.
- Allow the bombs to rest for about 5 minutes before serving to retain creaminess in the center.
Notes
Use a potato ricer for smoother potatoes. Be patient while frying for optimal crispiness. You can substitute panko with oatmeal for a healthier option.