As much as I like spring and summer produce, I've really enjoyed the fruits and vegetables (read: squash) this winter! So before wonderful things like asparagus pop up at the farmers market, you need to try these herb-crusted sweet potato bites. I made them the first time and seriously could.not.get.enough. The sweet potato stays fairly soft but the panko gives it a little crunch. So I made them the next week. And let me tell you, that doesn't happen often in our house!
Herb-Crusted Sweet Potato Bites
Taken from: How Sweet It Is
Serves about 3
- 2 large (or 3-4 small) sweet potatoes, sliced into uniform rounds (peeling is optional; I always keep the peel on since it contains nutrients and I'm lazy)
- 1 1/2 tablespoons olive oil
- 1/2 cup panko bread crumbs
- 2 tablespoons of each herb: chopped fresh basil, chopped fresh cilantro and chopped fresh parsley (I've never made it with all 3 herbs at once, so feel free to only make it with one or two if that's all you have on hand)
- 1 teaspoon fresh thyme (I used about 1/4 teaspoon of dried thyme)
- 2 garlic cloves, minced or pressed
- 2 teaspoons finely grated parmesan cheese
- 1/4 teaspoon pepper
- pinch of salt
- Preheat oven to 425 degrees F. Place a wire rack on a baking sheet and spray with nonstick spray.
- In a small bowl, combine panko, parsley, basil, thyme, cilantro, parmesan, salt, pepper and garlic. Mix with a spoon and use your hands to get everything combined.
- Peel (if you want) your sweet potatoes and slice into rounds about 1/4 of an inch thick. Place in a bowl and drizzle with olive oil, then stir with your hands to make sure each piece is coated back and front. Add in panko + herbs, stirring again with your hands and pressing lightly to adhere. Some will stick – some will not. That’s fine! Place rounds on the wire rack, and then sprinkle the leftover panko + herbs from the bottom of the bowl over top of each round.
- Bake for 25-28 minutes, or until crust is golden and sweet potatoes are soft. Serve immediately.