These sweet potato puffs are cozy, naturally sweet little bites that feel like a warm hug on a chilly day. With their soft, creamy centers and golden, lightly crisped outsides, they’re the kind of recipe everyone in the family asks for again.

I love making these when I have leftover sweet potatoes or when I want something fun and a little bit fancy, without any fuss. The warm drizzle of honey or maple syrup at the end? It’s the magic touch that turns them into something really special.

Why You’ll Love Sweet Potato Puffs

These sweet potato puffs are the perfect blend of comfort food and real-food ingredients. They’re naturally sweet, packed with warm spices, and drizzled with honey or maple syrup for that irresistible finish. Whether you serve them as a snack, side dish, or light dessert, they’re always a hit with both families and guests. Plus, they’re easy to make ahead and reheat beautifully!

Simple Ingredients

Here’s what makes these sweet potato puffs so flavorful and family-friendly:

Sweet potatoes: Naturally sweet and creamy, they’re the star of the show and give these puffs their soft, pillowy texture.
Unsalted butter: Adds richness and helps bring out the sweet and savory flavors of the potatoes.
Brown sugar (optional): For a little extra sweetness especially great if you’re making these for dessert.
Cinnamon: Adds cozy warmth and depth to each bite.
Nutmeg (optional): Just a pinch gives a slightly spiced holiday flavor.
Vanilla extract: Brings all the flavors together with a subtle sweetness.
Salt: Essential for balancing out the sweetness and enhancing the overall flavor.
Egg (optional, for brushing): Gives the tops a beautiful golden finish when baked.
Honey or maple syrup: The final drizzle makes these puffs totally irresistible.

Servings & Timing

Servings: 12–16 puffs (about 4–6 servings)
Prep Time: 20 minutes
Cook Time: 35 minutes (includes boiling and baking)
Total Time: 55 minutes

What is Needed

3 large sweet potatoes (about 2 lbs), peeled and cubed
3 tbsp unsalted butter
2 tbsp brown sugar (optional)
½ tsp ground cinnamon
¼ tsp nutmeg (optional)
½ tsp vanilla extract
½ tsp salt
1 large egg, lightly beaten (optional, for brushing)
Honey or pure maple syrup, for drizzling

Instructions

Place cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain thoroughly.
Return drained sweet potatoes to the pot. Mash until smooth. Stir in butter, brown sugar (if using), cinnamon, nutmeg (if using), vanilla, and salt. Let cool slightly until comfortable to handle.
Scoop 2–3 tablespoons of the sweet potato mixture into your hands and roll into a ball or slightly flattened oval. Place onto a greased or parchment-lined baking sheet.
Lightly brush the tops with beaten egg (if using). Bake at 375°F (190°C) for 15–18 minutes, or until lightly crisped and golden on the outside.
Remove from oven and immediately drizzle with warm honey or maple syrup. Serve hot and enjoy!

sweet potato puffs with sauce and salt sprinkles

Top Tips

Let the mixture cool before shaping: This helps it hold together better and makes shaping easier for little hands if kids are helping.
Use damp hands when rolling: Sweet potatoes can be sticky slightly wet hands make shaping a breeze.
Add the egg wash for that golden finish: It’s optional, but it gives the puffs that bakery-style look.
Make mini versions for toddlers: Roll smaller portions for perfect little bites for the littlest family members.
Drizzle just before serving: That warm syrup drizzle is best fresh out of the oven!

Recipe Variations

Make them savory: Skip the brown sugar and syrup, and add a sprinkle of parmesan cheese (Affiliate) before baking.
Stuff them: Add a cube of mozzarella or goat cheese in the center before rolling.
Spice it up: Add a pinch of cayenne or smoked paprika for a subtle kick.
Gluten-free snack bites: These are naturally gluten-free just check your labels to be sure.

Recommended Equipment

Large pot
Potato masher or fork
Mixing bowl
Parchment paper or silicone baking mat
Baking sheet
Pastry brush (for egg wash, optional)

Make Ahead Tips

You can make and shape the puffs ahead of time and store them in the fridge for up to 24 hours before baking. Just brush with egg and bake when ready!

How to Store and Reheat

To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To Reheat: Warm in the oven at 350°F for 5–7 minutes or microwave for 20–30 seconds per puff.

What To Serve With This Recipe

Roast chicken or turkey
Fall salads with cranberries and pecans
Scrambled eggs and fruit for brunch
As a sweet side dish alongside glazed carrots or green beans

Forgotten Thanksgiving sides you’ll wish you tried sooner!