Ever since Sonic started their sweet potato bites, I’ve been obsessed with sweet potatoes. I’m not going to lie, the tots are pretty good and I wouldn’t change a thing (except maybe their being almost twice as expensive as regular tater tots). However, when I was browsing pinterest (and what a time sink that site is) I found a recipe for loaded potato bites. And since I’m all about the sweet potato, I started thinking … how can I have this in sweet potato form? The answer was right in front of me. Everyone loves loaded baked potatoes and that’s what this recipe was for. But everyone also loves sweet potato casserole, unless you know, you’re a communist. So, an idea was born. A trip to the grocery store, and I had this.
ignore the paints in the background, I was crafting earlier. It’s a safe distance from food prep!)
2 cups mashed sweet potatoes (I used one big can and drained it and smashed it up with a fork, so it’s approximate).
1/2 cup all purpose flour
1 cup unseasoned bread crumbs
1/3 cup brown sugar
Basically. you mix everything but the marshmallows into a bowl. You want the consistency to be almost dough-ish, something you can easily form around marshmallows, so you might want to add some more bread crumbs if it is still too gooey or sticky. If you end up adding too much, just a smidge of water should be fine. You could also use melted butter for a more creamy effect.
Once you have the dough right, get about a ping pong ball size amount and smash a mini marshmallow or two in the center (it really just depends on how big you want them. Form the “dough” around it and set aside on a lined pan until you’ve got them all done (there are no pictures of this because it takes two hands and well, yeah there’s one of me).
Put some oil in a pan (I used vegetable) and turn it on high, letting it heat up. Then fry those babies up.
They turned out gorgeous, small and round and just the little hint of a surprise inside.
I served these with some parmesan shake and bake porkchops, fried okra, and biscuits. It’s truly southern and a new take on a side dish classic.