Crispy Bubble Sweet Potatoes Are a Heart-Healthy Side You'll Love
On
17/03/2025Reading time:
6 min
Summary:
These crispy bubble sweet potatoes make every bite feel like a treat! With a crunchy exterior and a tender, flavorful center, they’re the perfect bite-sized delight. The key to their irresistible crispiness? A light dusting of potato starch. Enjoy them with ketchup, spicy mayo, or your favorite dip!
Crispy Bubble Sweet Potatoes
Crispy Bubble Sweet Potatoes put a playful twist on a classic side dish. With a crunchy exterior and a soft, fluffy center, these fiber-rich bites are made by cooking, mashing, and shaping sweet potatoes into perfect dip-friendly pieces. Garlic powder and smoked paprika enhance the flavor, while a touch of salt balances their natural sweetness. Read on for expert tips on cooking methods, spice variations, and more!
Ingredients
2 medium sweet potatoes, scrubbed
3 tablespoons potato starch, plus more for dipping
1 teaspoon garlic powder
½ teaspoon ground pepper
½ teaspoon smoked paprika
½ teaspoon salt, divided
3 cups neutral oil, such as canola or avocado
Directions
Use a fork to poke holes all over 2 sweet potatoes. Set them on a microwave-safe plate and microwave on High for 12 minutes. Let them rest for about 5 minutes until cool enough to handle. Remove the skins and set them aside on a cutting board. Transfer the sweet potato flesh to a medium bowl and mash until smooth using a fork or potato masher.
Finely chop the sweet potato peels and mix them into the bowl with the mashed potato flesh. Add 3 tablespoons of potato starch, 1 teaspoon of garlic powder, ½ teaspoon of pepper, ½ teaspoon of paprika, and ¼ teaspoon of salt. Stir until well combined.
Pour 3 cups of oil into a deep 12-inch cast-iron skillet. Attach a deep-fry thermometer to the side and heat over medium until the oil reaches 325°F.
Meanwhile, line a baking sheet with parchment paper. Take small portions of the potato mixture (about 1½ teaspoons each) and roll them into smooth balls, arranging them in a single layer on the prepared sheet. Lightly press each ball with a fork to create ridges, dipping the fork in extra potato starch as needed to prevent sticking.
In batches, carefully add 12 to 15 pieces to the hot oil and fry, turning frequently, until golden brown and crispy, about 2 to 3 minutes. Transfer to a plate lined with paper towels and sprinkle with some of the remaining ¼ teaspoon salt. Repeat with the rest of the potato bites, adjusting the heat as needed to keep the oil at the right temperature.