Soft baked sweet potato and cheese bites sized for little hands.
KBy kayalwayscooking
Servings
6
2 pieces Sweet potatoes
1 cup Cheddar cheese, finely grated
2 tbsp Unsalted butter, melted
1 pieces Egg
0.5 cup Whole wheat flour
2 tbsp Plain whole-milk Greek yogurt
0.25 tsp Mild paprika
0.25 tsp Garlic powder
1 tsp Olive oil (for greasing)
Calories
270 kcal
Protein
7g
Carbs
34g
Fat
12g
Fiber
3g
Sugar
19g
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Sarah M. · Melbourne, AU
Cook Sweet Potato
1. Preheat the oven to 200°C (400°F). Peel the sweet potatoes, cut into small chunks, and steam or boil for 12–15 minutes until very soft. Drain well and let steam off for 5 minutes.
2 pieces Sweet potatoes
Make Mixture
2. Mash the sweet potatoes until smooth in a large bowl. Stir in the melted butter, Greek yogurt, egg, paprika, and garlic powder until combined.
3. Fold in the cheddar cheese and whole wheat flour until a soft, scoopable dough forms. Let it rest 5 minutes so the flour hydrates.
1 cup Cheddar cheese, finely grated,
0.5 cup Whole wheat flour
Shape and Bake
4. Line a baking tray with parchment and lightly grease with the olive oil. Scoop level tablespoons of the mixture, roll into small balls about 2.5 cm (1 inch), and place on the tray, flattening slightly into soft rounds.
1 tsp Olive oil (for greasing)
5. Bake for 20–25 minutes at 200°C (400°F), flipping halfway, until set and lightly golden outside and soft inside.
Cool and Serve
6. Cool for at least 10 minutes until warm, not hot. For a 3-year-old, serve whole as small soft bites or halve them, and supervise while eating.
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