Sweet Potato and Chia Puffs
Discover these delicious Sweet Potato and Chia Puffs! Crispy outside, chewy inside. They are easy, gluten-free and freezer friendly!
Equipment
- 1 large pot
- 1 Rolling Pin
- 1 Ziplock bag and rimmed baking sheet (if you will be freezing some of them)
Ingredients
- 1 cup plus 1/3 cup sweet potatoes mashed (approximately 2 medium-sized sweet potatoes)
- 1/4 cup oil choose any flavorless vegetable oil or even olive oil; I used sunflower oil
- 2 cups tapioca flour I can usually find it at my local grocery store in the aisle with various "alternative" flours, online at brazilianmarket.ca or even Amazon
- 1 tablespoon chia seeds
- Salt to taste around two teaspoons
Instructions
- Start by peeling, chopping, and boiling your sweet potatoes. Cook them until they are very soft, ensuring they can be easily pierced with a fork and effortlessly come apart.
- Once your sweet potatoes are tender you can mash them up using a potato masher. Do not leave any lumps behind.
- Add the mashed sweet potatoes to a large mixing bowl with the rest of the ingredients (tapioca flour, chia seeds, oil, and salt).
- Combine until smooth. You can use your hands for this. The dough should have the consistency of playdough and should not be sticky or breaking apart.
- Once everything has come together into a dough, roll it out using a rolling pin. Then, cut it into little pieces, preferably all the same size so they cook at the same rate. (You can use a knife, bench scraper, small cookie cutters or pizza cutter to cut them)
- That's it! You can pop a couple into an air fryer. I normally bake them at 325, and it usually takes somewhere between 6-10 min. Time will vary depending on the size of your puffs. I take them out once they have puffed up and are crunchy on the outside. You can leave it a little longer if you like yours to be extra crunchy.
- For freezing instructions, place any leftover uncooked puffs on a rimmed baking sheet lined with parchment paper, or plastic wrap and freeze them. Once frozen, transfer them to an airtight container or Ziplock bag
Notes
These Sweet Potato and Chia Puffs are best eaten fresh out of the air fryer, and usually after sitting around for awhile the loose their crunch. I understand if you want to eat them later so here is my advice:
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- Fresh is Best: Ideally, aim to cook only what you plan on eating.
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- Freezing Uncooked Dough: If you find yourself with leftover dough, don't let it go to waste. Roll and cut the remaining dough into your desired puff size and freeze them on a baking sheet. Once frozen, transfer the puffs into a Ziplock bag for convenient storage. You can keep them in your freezer for up to three months.
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- Ready for Air-frying: When the craving hits, you don't even need to wait for the puffs to thaw. Pop them directly from the freezer into your trusty air fryer. This way, you can enjoy the delightful crunch and chew without any compromise on freshness.