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.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
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.