Sweet Potato Puffs
These golden sweet potato puffs are cozy, lightly sweetened, and perfect for kids or holiday dinners finished with a warm drizzle of honey or maple syrup.
Equipment
- Large pot
- Potato masher or fork
- Mixing bowl
- Parchment paper or silicone baking mat
- Baking sheet
- Pastry brush (for egg wash, optional)
Ingredients
- 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
- Boil the sweet potatoes: 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.
- Mash and flavor: 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.
- Shape the puffs: 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.
- Brush and bake: 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.
- Finish with a drizzle: Remove from oven and immediately drizzle with warm honey or maple syrup. Serve hot and enjoy!
Notes
- Brown sugar and nutmeg are optional but add extra warmth and sweetness.
- Use maple syrup for a more fall-inspired finish; honey gives a brighter sweetness.
- These are best served warm but reheat well in the oven or toaster oven.