Preheat your oven to 475°F. In a 13" x 9" pan, combine the sweet potatoes with smashed garlic and cubes of butter. Generously season the mixture with salt and pepper. Cover the pan with foil and bake until the potatoes are tender, about 35 minutes. Make sure to keep the oven on!

Once baked, transfer the potato mixture into a large mixing bowl. Use a wooden spoon or rubber spatula to mash until it’s mostly pureed. Spread the mixture on a plate, pat it down into an even layer, and refrigerate until cold, about 30 minutes. Wipe out the bowl for later use.

In a shallow bowl, mix panko breadcrumbs, grated Parmesan cheese, chopped parsley, and sage. Season the mixture with salt to taste.

In another shallow bowl, whisk the eggs until fully blended.

Return the chilled potato mixture to the cleaned bowl. Incorporate the shredded Gruyere cheese and mix until well combined. Portion the mixture into small balls and place them on a parchment-lined baking sheet.

In a large pot, pour neutral oil to a depth of about 2 inches and heat over medium-high heat until it reaches 350°F.

Dredge each ball in the panko mixture, then in the egg wash, and finish with another coat of panko. Place them back on the parchment-lined sheet.

Fry about four bites at a time, turning occasionally for even golden brown color, which should take about 2 to 3 minutes.

Transfer the crispy bites onto a platter and drizzle with honey.