Sweet Potato Bites with Pecans and Cashew Cream

1.20.16 / Comment

Sweet Potato, Pecans & Cashew Cream Bites

Appetizers are always major attractions at any party, and with the Superbowl fast approaching, our Sweet Potato Bites with Pecans and Cashew Cream are perfect to serve your guests. The best part? These little bite size pieces are not only finger foods, but they are also packed full of health benefits! With all of the nutrients and large flavors present in this recipe, it’s sure to be a huge hit with all of your guests. Thanks to the sweet potatoes, this recipe is packed full of potassium, magnesium, iron, calcium, manganese, and contains 400% of the daily recommended value for vitamin A (1). Now that’s something to celebrate!

Sweet Potato & Pecan Snack ingredients

Sweet Potato Bites with Pecans and Cashew Cream
Prep time:
Cook time:
Total time:
Serves: 24 slices
  • 2 sweet potatoes, washed and cut into ¼ inch slices
  • 1 tablespoon coconut oil
  • 1 ½ T maple syrup
  • 1 teaspoon cinnamon
  • 1/3 cup pecans
  • Cashew Cream
  • ½ cup raw cashews
  • 3 tablespoons water
  • 1 ½ teaspoons sorghum syrup or maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Dash sea salt (optional)
  1. Preheat the oven to 425 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Spread 1 teaspoon of coconut oil evenly on the baking sheet.
  4. Spread sweet potatoes on the baking sheet.
  5. In a small bowl mix together 2 teaspoons coconut oil, maple syrup and cinnamon.
  6. Line a separate baking sheet with parchment paper.
  7. Spread 1 teaspoon of coconut oil evenly on the baking sheet.
  8. Spread the pecans on the baking sheet.
  9. Using a pastry brush, spread the maple syrup mixture over the pecans and sweet potatoes.
  10. Place both the pecans and the sweet potatoes in the oven for 8 minutes.
  11. After 8 minutes, remove the pecans and let cool.
  12. Turn the sweet potatoes over for another 12 minutes until soft.
  13. Remove from the oven and let them sit on the baking sheet for 5 minutes, which will allow them to crisp up.
  14. Place the sweet potatoes on a serving platter and sprinkle the pecans on the sweet potatoes leaving the middle empty to add the cashew cream.
  15. Using ½ teaspoon add the cashew cream to the middle of the sweet potato and serve.
Cashew Cream
  1. Add cashews, water, sorghum syrup, vanilla extract, cinnamon and sea salt to either a high speed blender or a nutri-bullet and blend for 1-2 minutes until creamy. If it seems too thick add an additional tablespoon of water.
Serving size: 4 slices Calories: 100 Fat: 11 g Saturated fat: 3 g Carbohydrates: 18 g Sugar: 4 g Sodium: 24 mg Fiber: 3 g Protein: 4 g Cholesterol: 0 mg
Cashews should be soaked overnight or for at least 2 hours. You can also boil the cashews for 20 minutes until soft, then rinse them with cold water.[br][br]If desired, you can leave off the cashew cream. [br][br][b]1/2 teaspoon cashew cream [/b][br]20 calories, 2g fat, 0g saturated fat, 2g carb, sugars 1g, 0.5mg sodium, 0g fiber, 1g protein, 0mg cholesterol

(1) White potatoes vs. Sweet Potatoes. Cleveland Clinic. http://health.clevelandclinic.org/2013/03/white-potatoes-vs-sweet-potatoes-which-is-healthier/

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

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