I Tried the Viral Cheese-Stuffed Sweet Potato… Then Made It BETTER!

Ingredients

• 4 medium Sweet Potatoes (orange variety, peeled and cubed)
• 1/2 cup Unsalted Butter (melted)
• 1 piece Large Egg (room temperature)
• 1/4 cup Cornstarch (for binding)
• 1 tsp Kosher Salt (plus extra for boiling water)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Garlic Powder (optional)
• 1/2 tsp Smoked Paprika (optional)
• 1/4 cup Parmesan Cheese (freshly grated)
• 4 sticks Full‑Fat Mozzarella Cheese (cut into 1‑inch pieces, not string cheese)
• 1/2 cup All‑Purpose Flour (for breading)
• 1 piece Large Egg (for breading) (beaten)
• 1 cup Breadcrumbs (panko preferred for extra crunch)
• 2 quarts Vegetable Oil (neutral oil, heat to 375°F)
• 1 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Wash and Prep Sweet Potatoes

   Scrub the sweet potatoes under running water, peel them, and cut into 1‑inch cubes.

   Time: PT5M

2. Boil Sweet Potatoes

   Place a large pot of water on high, add a generous pinch of salt, bring to a boil, then add the cubed sweet potatoes. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: 100°C

3. Drain and Cool

   Drain the potatoes in a colander and let them sit for 5 minutes to steam off excess moisture.

   Time: PT5M

4. Mash and Flavor

   Return potatoes to a large mixing bowl. Rice them through a potato ricer (or mash by hand). Add melted butter, 1 egg, cornstarch, 1 tsp salt, pepper, garlic powder, smoked paprika, and grated Parmesan. Mix until a smooth, slightly sticky dough forms.

   Time: PT10M

5. Chill Mixture

   Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm the mixture, making it easier to shape.

   Time: PT30M

6. Prepare Cheese Fillings

   Cut the mozzarella sticks into 1‑inch pieces. Remove the wax coating from the baby bellet cheeses and set aside.

   Time: PT5M

7. Form Cheese‑Stuffed Balls

   Take a heaping tablespoon of the chilled potato mixture, flatten in your hand, place a mozzarella stick (and optionally a bellet cheese) in the center, and roll into a smooth ball about 1‑inch diameter.

   Time: PT10M

8. Bread the Balls

   Set up three stations: flour, beaten egg, and breadcrumbs. Roll each ball first in flour, then dip in egg, and finally coat with breadcrumbs. Ensure an even coating.

   Time: PT10M

9. Freeze to Set

   Place the breaded balls on a baking sheet in a single layer and freeze for 20 minutes so they stay firm during frying.

   Time: PT20M

10. Heat Oil

    Fill the deep fryer or heavy pot with vegetable oil and heat to 375°F (190°C). Use a thermometer to monitor temperature.

    Time: PT5M

    Temperature: 375°F

11. Fry the Balls

    Working in batches, carefully lower the frozen balls into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and the cheese is melted. Remove with tongs and place on a wire rack to drain.

    Time: PT10M

    Temperature: 375°F

12. Serve

    Allow the balls to cool for a couple of minutes, sprinkle with a pinch of salt and chopped parsley if desired, and serve warm.

    Time: PT5M

Nutrition Facts

Calories

440

Protein

12g

Carbohydrates

35g

Fat

25g

Fiber

4g