Perfect Party Snack
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.
Nutrient Booster: Pecans
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!
Soak Once, Eat Twice!
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.
Sweet Potato Bites with Pecans and Cashew Cream
- 2 sweet potatoes, 5 " long washed and cut into 1/3" inch slices (coins)
- 1 tablespoon coconut oil
- 1 1/2 tablespoons + 1 1/2 teaspoons maple syrup
- 1 teaspoon cinnamon
- 1/3 cup pecans
- 1/2 cup raw cashews, boiled for 20 minutes or soaked overnight
- 1 1/2 tablespoons water
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Dash of sea salt
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.