These delightful Sweet Potato Bites made with both pecans and our sweet Cashew Cream are fabulous to serve as either an appetizer or a nutritious snack. This recipe is filled with vitamin-packed, fresh ingredients and heavenly flavors. Plus, the Cashew Cream recipe can easily be doubled and used to make our other delicious party-pleasing ideas. Or for an extra nutritional boost, simply use it as a dip for your favorite fruits. The cream will last in the refrigerator for 3-4 days or can be frozen for up to 3 months in a freezer safe container, labeled and dated.
Nuts are known to be heart healthy foods. In fact, consuming nuts has been shown to decrease the occurrence of Coronary Heart Disease when incorporated into a healthy diet. Nut consumption has so many other health benefits, including decreased risk of type 2 diabetes, decreased risk of hypertension as well as helping to maintain a healthy body weight. Nuts, like pecans, are rich in macronutrients, micronutrients and phytochemicals. Pecans make a great snack alone but we especially love them in this recipe!
Struggling with what to do with those leftover soaked cashews you have on-hand? Good news! We have created some delicious recipes where you can use your “extras” so they won’t have to go to waste. Soaked cashews can be combined into a sweet or savory dish. Check out some of our recipes featuring soaked cashews below.
Preheat the oven to 425⁰ F. Line a baking sheet with parchment paper. Spread 1 teaspoon of coconut oil evenly on the baking sheet. Spread sweet potatoes on the baking sheet.
In a small bowl mix together 2 teaspoons coconut oil, 1 1/2 tablespoons maple syrup, and cinnamon. Line a separate baking sheet with parchment paper. Spread 1 teaspoon of coconut oil evenly on the baking sheet. Spread the pecans on the baking sheet. Using a pastry brush, spread the maple syrup mixture over the pecans and sweet potatoes. Place both the pecans and the sweet potatoes in the oven for 5- 8 minutes. After 5-8 minutes, remove the pecans and let cool. Turn the sweet potatoes over for another 12 minutes until soft. Remove from the oven and let them sit on the baking sheet for 5 minutes, which will allow them to crisp up.
Meanwhile, add soaked or boiled cashews, water, 1 1/2 teaspoons maple syrup, vanilla extract, cinnamon and sea salt to either a high-speed blender or a food processor and blend for 1-2 minutes until creamy. If it seems too thick add an additional tablespoon of water.
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. Using 1 teaspoon add the cashew cream to the middle of the sweet potato and serve. You could add the cashew cream to a pastry bag or a zip-top plastic bag and snip off a corner and squeeze the cashew cream into the center of the sweet potatoes.
Serving size: 1 sweet potato bite, Calories: 45 calories, Fat: 3 grams, Saturated fat: 1 grams, Carbohydrates: 4 grams, Sugar: 1.5 grams, Sodium: 9 milligrams, Fiber: 0.5 gram Protein: 1 grams, Cholesterol: 0 milligrams
Disclosure: 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.