Perfect Party Snack
It’s that time of year when we move the party from the backyard to the indoors. Whether you are fueling up for the big game, hosting a casual get-together or throwing a lavish affair, our Sweet Potato Bites are the perfect appetizer for any occasion. Finger-friendly, elegant and easy to eat, these delicious hors d’oeuvres are filled with fresh, nutrient-dense ingredients and heavenly flavors. There is so much to love about these little bite-sized slices of sweet potato and cashew cream, especially the combination of crunchy, savory, creamy and sweet, all in one healthy bite. Our Sweet Potato Bites can also be served as an any-time nutritious snack and our Cashew Cream recipe can double as a dip for your favorite fruits. Get your party started with our crowd pleasing recipe that makes entertaining before the meal as easy as tailgating before the game!
Nutrient Booster: Pecans
Nuts have a well-deserved reputation as heart healthy foods. Not only are they a good source of fiber and plant protein, but they are also full of good fat, vitamins, minerals, and antioxidants. Nut consumption has so many health benefits, including decreased risk of type 2 diabetes and hypertension as well as helping to maintain a healthy body weight. Pecans are rich in flavonoids which have been shown to decrease the occurrence of heart Disease. Pecans add natural sweetness, an abundance of nutrients and added crunch to these delicious Sweet Potato Bites which is why we are “nuts” about them!
Soak Once, Eat Twice!
What will you do with your leftover soaked cashews? Let us help you decide! Soaked cashews can be combined into a sweet or savory dish. Try some of our other delicious recipes where you can use your “extras” so they won’t go to waste.
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.