4 medium sweet potatoes or 800g of kumara dice
½ cup grated parmesan cheese
½ cup grated tasty cheese
salt and black pepper, to taste
1 clove garlic, grated
2 cups panko breadcrumbs
2 teaspoons of chilli powder
Extra virgin olive oil for brushing
3 tablespoons salted butter
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh sage
Preheat oven to 220 degrees Celsius.
Poke the whole kumara all over with a fork. Place on rack and bake directly in the preheated oven until the kumara are tender. Allow them to cool completely. If you’re using kumara dice, simply drizle with a little oil, toss and roast on a baking tray for 10 – 15 minutes until tender and cooked through.
Once these kumara are cooled completely peel off the skins with your hands.
Place the kumara in a reasonable size bowl and mash well with a fork. Add in the parmesan cheese, garlic, and a pinch each of salt and pepper.
Mix the chilli powder and panko crumbs in a bowl.
Line a baking tray with baking paper. Scoop roughly about 1 tablespoon of sweet potato and roll into a ball and press down with your fingers to form a square. The mixture will be wet but don’t stress if it is they do not have to be shaped perfectly.
Place in the panko crumbs and roll until completely coated. Repeat with the rest of the kumara mix.
Lightly brush with olive oil.
Once the bites have been coated in the panko crumb mix place on the baking tray and put in the oven for 15 minutes, flip and continue baking for another 10 – 15 minute or until the bites are golden brown in colour and are crispy.
To make the herb butter melt the butter over medium heat. Add in the herbs and cook for 30 seconds or until the butter is fragrant. Brush the herb butter over the bites.
Serve warm with tomato sauce or sweet chilli sauce and other herbs if needed.