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.

Cashew Pesto Dip

Cashew Ricotta Cheese

Zesty Herb Cashew Cheese

Cashew Cream Stuffed Strawberries

Sweet Potato Bites with Pecans and Cashew Cream

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30 servings


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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. 

Recipe Notes

Nutrient Analysis: 
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.

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