Feta-Stuffed Sweet Potato Bombs with Pistachio Crunch
Indulge in these delightful Feta-Stuffed Sweet Potato Bombs featuring creamy feta, earthy sweet potatoes, and a crunchy pistachio coating.
Servings: 4 servings
Calories: 210kcal
Ingredients
For the sweet potato base
- 2 large sweet potatoes Roasted until tender for a creamy texture.
- 2 tbsp olive oil Enhances flavor and mouthfeel.
- 2 tbsp cornstarch or potato starch Helps bind the ingredients.
- 1 tsp garlic powder Adds aromatic flavor.
- ½ tsp smoked paprika Introduces warm smokiness.
- to taste Salt & pepper Essential seasonings.
For the filling and coating
- 150 g feta cheese, crumbled or cubed Adds creamy and tangy flavor.
- 1 large egg, beaten Serves as a binding agent.
- 100 g pistachios, finely chopped or crushed Provides delightful crunch.
- 50 g panko breadcrumbs (optional) Offers extra crispy texture.
- as needed Olive oil spray or neutral oil for baking/frying For achieving a golden color.
Instructions
Preparation
- Start by roasting the sweet potatoes until tender, about 40 minutes at 400°F (200°C). Let cool, then scoop the flesh into a large mixing bowl.
- Add olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper to the sweet potato. Mix until smooth and pliable.
Forming the bombs
- Take about 2 tablespoons of the sweet potato mixture, flatten slightly, and place feta in the center. Wrap the mixture around the feta to form a ball.
- Dip each ball in beaten egg and roll in pistachios mixed with panko breadcrumbs.
Cooking
- To bake, place bombs on a lined tray, spray with olive oil, and bake for 20–25 minutes at 400°F (200°C) until golden.
- To fry, shallow-fry in hot oil for about 3–4 minutes per side until golden.
- Let them rest for 5 minutes before serving.
Notes
Avoid overmixing the potato mixture to prevent density. Don't skip the resting time after cooking for better texture. Ensure oil is adequately heated when frying.