Easy Sweet Potato Puffs Gluten Free

Sweet potato puffs are my crunchy-creamy love language. They’re little golden bites with fluffy middles, kind of like tater tots that went to finishing school but kept their sense of humor. No wheat, no fuss—just mashed sweet potatoes, a little tapioca magic, and a hot oven that does the heavy lifting. They’re snacky, kid-friendly, party-able, and honestly perfect for those “I need something cozy, like, now” evenings.

My husband calls these “orange pillows” and the kids just inhale them like they’ve never eaten before. The first time I made them, I tried to be polite and put them on a platter, and then we abandoned plates and ate standing at the counter, burning fingers and saying “just one more” five times. They’ve turned into our Friday-night thing—movie on, puffs in the oven, a couple of dips on the table, and everyone’s happy.

How to Make It

Okay, so first, cook your sweet potatoes however your patience allows. If I’m in a rush, I peel and cube them, splash of water, microwave covered until they’re fork-tender. If I planned ahead (lol), I roast them whole because the flavor goes nutty-caramel and I want to live there. Mash until mostly smooth—some little bits are fine.

Now we build the puff: whisk a couple eggs with melted butter or olive oil. Stir in the warm (not hot) mash. Sprinkle in tapioca starch for stretch and puff, a spoon of almond or rice flour for structure, baking powder for lift, and salt. If we’re going savory, add garlic powder, pepper, maybe some grated Parmesan. Sweet vibe? Tiny pinch of cinnamon and a drizzle of maple.

Let the batter sit five minutes so it thickens—tapioca takes a beat. Scoop little mounds onto parchment. I use a tablespoon scoop because I am not above uniformity, but two spoons totally work. Hot oven—like 425—gets them puffed and golden with chewy edges. If you want extra color, a quick broil at the end is dramatic and I support that.

✔Ingredient Notes

– Sweet potatoes: Any orange type works. Roasted = deeper flavor, microwaved = faster. Aim for about 1 1/2 cups mashed.
– Tapioca starch: This is the secret to the bouncy inside. Arrowroot works in a pinch, but the puff is softer.
– Almond or rice flour: Tiny bit for structure so they don’t pancake. Don’t skip unless you like floppy puffs.
– Eggs: Bind everything. If your mash is super wet, a third egg can help, but don’t make it gloopy.
– Baking powder: Make sure it’s gluten-free. Old baking powder = sad, flat puffs.
– Parmesan (optional): Salty, crispy edges, yes please. Dairy-free? Try nutritional yeast.
– Butter or olive oil: Keeps them tender and helps browning. I’ve used both; olive oil is easier midweek.
– Seasonings: Garlic powder, black pepper, chives, or go sweet with a kiss of cinnamon and maple.

✔Recipe Steps

1. Preheat oven to 425°F and line 2 sheet pans with parchment.
2. Cook sweet potatoes (microwave cubes 7–10 minutes or roast whole 45–60 minutes) and mash 1 1/2 cups.
3. Whisk 2 large eggs with 2 tablespoons melted butter or olive oil in a bowl.
4. Stir in mashed sweet potato, 1/2 teaspoon salt, and seasonings; mix until smooth.
5. Add 1/2 cup tapioca starch, 1/3 cup almond (or rice) flour, 1 teaspoon baking powder, and 1/3 cup grated Parmesan (optional); rest 5 minutes.
6. Scoop tablespoon mounds 2 inches apart; bake 18–22 minutes until puffed and golden (broil 1–2 minutes if you love extra color).

What to Serve It With

– Garlicky yogurt dip or ranch if the kids are judging you
– Chipotle mayo, sriracha-honey, or maple-dijon
– With eggs and bacon for a breakfast-for-dinner situation
– Alongside chili, tomato soup, or a big crunchy salad
– Party board: olives, sliced cukes, pickles, and these puffs—done

✔Tips & Mistakes

– Measure the mash. Too much and they’ll spread; too little and they’ll be dense.
– Let the batter rest 5 minutes—tapioca needs time to thicken up.
– Use parchment. Silicone mats brown slower and your bottoms won’t crisp.
– Hot oven is non-negotiable. 425°F makes the puff happen.
– If your batter is runny, add 1–2 tablespoons more tapioca or almond flour.
– Don’t crowd the pan. Steam kills crunch.

✔Storage Tips

Fridge: 4 days in a lidded container. They soften a bit, but the toaster oven brings them back to life.
Freezer: Freeze on a sheet, then bag up to 2 months. Reheat straight from frozen at 400°F for 8–10 minutes.
Cold straight from the fridge? Honestly… pretty great. I’ve eaten them for breakfast with peanut butter. No shame.

✔Variations and Substitutions

– Dairy-free: Skip Parmesan, add 2 tablespoons nutritional yeast and an extra pinch of salt.
– Sweet brunch version: 1 tablespoon maple syrup + a pinch of cinnamon; serve with maple yogurt.
– Herby: Chopped chives, scallions, or parsley in the batter.
– Spicy: Smoked paprika or cayenne; dip in chipotle mayo.
– Starch swap: Arrowroot works; cornstarch makes them cakier and less chewy.
– Air fryer: 375°F, 8–10 minutes, flipping once. Do it in batches.

Frequently Asked Questions

Easy Sweet Potato Puffs Gluten Free

These crispy-on-the-outside, tender-on-the-inside sweet potato puffs are baked, naturally gluten-free, and perfect for snacks, sides, or party bites.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups mashed sweet potatoes well-cooked and cooled
• ▢ 1 large egg
• ▢ 0.5 cups almond flour fine blanched
• ▢ 2 tablespoons arrowroot starch or cornstarch
• ▢ 1 teaspoons gluten-free baking powder
• ▢ 0.5 teaspoons garlic powder optional
• ▢ 0.5 teaspoons kosher salt
• ▢ 0.25 teaspoons black pepper freshly ground
• ▢ 0.25 cups grated Parmesan cheese optional
• ▢ 2 tablespoons chives finely chopped, optional
• ▢ 1 tablespoons extra-virgin olive oil for brushing

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly brush the surface with olive oil.
• In a large bowl, combine mashed sweet potatoes, egg, almond flour, arrowroot starch, baking powder, garlic powder, salt, and pepper. Stir until a thick, scoopable batter forms.
• Fold in Parmesan and chives if using.
• Scoop heaping tablespoon portions onto the prepared sheet (or pipe with a large star tip for ridges). Brush the tops lightly with the remaining olive oil.
• Bake for 20 to 25 minutes, until puffed, set in the center, and golden at the edges.
• Cool on the pan for 5 minutes, then serve warm. Great with yogurt dip or sour cream.

Notes

Make it dairy-free by skipping Parmesan. For extra crisp edges, use convection if available. Leftovers reheat well in a 375°F oven or air fryer for 4 to 6 minutes. Freeze baked puffs on a sheet, then store in a bag up to 2 months; reheat from frozen.