Feta-Stuffed Sweet Potato Bombs with Pistachio Crunch
Delightful crispy balls filled with creamy feta and sweet potato goodness, topped with a crunchy pistachio coating.
Servings: 4 pieces
Calories: 130kcal
Ingredients
For the Sweet Potato Mixture
- 2 large sweet potatoes, roasted & mashed (about 500g) Tender, with a natural sweetness.
- 2 tbsp olive oil Aromatic and vibrant.
- 2 tbsp cornstarch or potato starch Ensures the mixture holds together.
- 1 tsp garlic powder Adds depth and warmth.
- 1/2 tsp smoked paprika Infuses a subtle smokiness.
- to taste salt & pepper Essential seasonings.
- 150 g feta cheese, crumbled or cubed Creamy and tangy filling.
- 1 egg, beaten Acts as a binder.
For the Coating
- 100 g pistachios, finely chopped or crushed Provides a crunchy texture.
- 50 g panko breadcrumbs (optional) Enhances crispiness.
- Olive oil spray or neutral oil for baking/frying Ensure a golden hue.
Instructions
Preparation
- Combine the roasted, cooled sweet potato in a large mixing bowl with olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper. Mix until smooth.
- Take about 2 tablespoons of the sweet potato mixture and flatten it in your palm. Place a cube or spoonful of feta in the center and wrap the sweet potato around it to form a ball.
Coating and Cooking
- Dip each ball into the beaten egg, then roll in chopped pistachios and panko if using.
- Preheat the oven to 200°C (400°F). Bake the bombs for 20–25 minutes until golden brown, or fry in a pan for about 3–4 minutes on each side until crispy.
Serving
- Let the bombs rest for 5 minutes before serving to maintain crispness. Enjoy!
Notes
For a lighter version, consider using Greek yogurt instead of egg for coating or baking them instead of frying. You can also substitute feta with low-fat cheese or plant-based alternatives.