Feta-Stuffed Sweet Potato Bombs with Pistachio Crunch
Indulge in these creamy and savory feta-stuffed sweet potato bombs with a crunchy pistachio coating, perfect as a snack or appetizer.
Servings: 4 servings
Calories: 150kcal
Ingredients
Sweet Potato Mixture
- 2 large sweet potatoes When roasted and mashed, these versatile tubers bring a creamy sweetness.
- 2 tbsp olive oil Adds depth and a hint of earthiness.
- 2 tbsp cornstarch or potato starch Lends the perfect texture.
- 1 tsp garlic powder Brings aromatic punch.
- 1/2 tsp smoked paprika Adds warm flavor.
- to taste salt & pepper Essential for flavor.
- 150 g feta cheese Provides a creamy and tangy contrast.
- 1 egg, beaten Acts as a binder.
Coating
- 100 g pistachios, finely chopped or crushed Adds delightful crunch.
- 50 g panko breadcrumbs (optional) For an extra layer of crunch.
- spray olive oil or neutral oil for baking/frying Helps achieve a crispy exterior.
Instructions
Preparation
- In a large mixing bowl, combine your mashed sweet potatoes, olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper. Mix until smooth.
Stuffing the Feta
- Take about 2 tablespoons of the sweet potato mixture, flatten it in your palm, and place a cube or spoonful of feta in the center. Envelop and roll into a ball.
Coating the Bombs
- Dip each ball in the beaten egg, then roll in crushed pistachios (and panko if using) until fully coated.
Cooking Method
- For baking, arrange on a lined tray, mist with olive oil spray, and bake at 200°C (400°F) for 20–25 minutes until golden brown. For frying, shallow-fry until golden, about 3-4 minutes per side.
Rest and Serve
- Let the bombs sit for about 5 minutes before serving.
Notes
For a healthier option, use Greek yogurt instead of egg. You can also substitute olive oil with avocado oil spray and add spinach for an extra veggie boost.