Wash the sweet potato, peel it and cut it in half lengthwise.
In a large stock pot, bring to a boil enough water to just submerge the sweet potato halves. Once boiling, add the sweet potato halves to the water and cook for 5 minutes, being careful not to overcook. Drain the pot and carefully set the sweet potato halves aside to cool. Be careful … hot potato!
Once they’re cool enough to handle, grate the sweet potato halves with a cheese grater.
In a medium bowl, combine the shredded sweet potato and egg. Mix until thoroughly combined.
In a separate bowl, combine the flour, kosher salt, paprika and garlic powder. Mix well.
Add the combined dry ingredients to the sweet-potato-and-egg mixture and stir.
Add the Cooper Sharp cheese and mix until all ingredients are well combined. Then form the sweet potato mixture into 1-inch balls (you may want to use an ice cream scoop or melon baller).
Fill a deep fryer (or large stock pot) with the oil and heat until oil reaches a temperature of 350°F.
Place the sweet potato bites into the oil and fry for 3 minutes. When completed, remove sweet potato bites from the oil with a slotted spoon and place them on a plate lined with paper towels to drain.
Serve your crunchy, cheesy sweet potato bites with honey mustard dressing or another dipping sauce of your choice. Enjoy!