Here is another one of my sweet potato favorites. Roasted
until crispy with a sweet spiced glaze, you can’t go wrong with these Candied
Sweet Potato Bites.
I served these at my last couple family reunions and there were no left overs to speak of. This is a relatively healthy recipe, with honey and Greek yogurt being alternatives to brown sugar and sour cream.
I served these at my last couple family reunions and there were no left overs to speak of. This is a relatively healthy recipe, with honey and Greek yogurt being alternatives to brown sugar and sour cream.
If you haven’t noticed by now, I’m a bit of a sweet potato lover – check out my Sweet Potato Chili, Boats or Chips. I was turned onto this recipe by Averie Cooks, and adapted the recipe to my taste.
Price: I rank this a 2 out of 4, (under $10) because if you
are a healthy/clean cook you probably have the two most expensive ingredients
on hand, coconut oil and honey, and you only use a small portion of each.
Sweet potatoes are commonly on sale during the winter months.
I got mine for $.99 per pound. Sour cream and honey are the other main
ingredients costing $1 and $5, respectively. Coconut oil ranges from $7-$10
depending on the brand and quality. Look for organic, extra virgin. This is an
ingredient, once discovered, you will use over and over. If you aren’t already
a coconut oil user, there are so many ways you can add this to recipes and use in
daily life. Here is an
article from Prevention Magazine on some beauty tricks with coconut oil. Also
on the spices, if you don’t have all of them you can substitute, all spice and
ginger, or omit one. Whatever you do, don’t cut out the cinnamon.
Ingredients:
2 Large Sweet Potatoes, washed peeled and chopped into bite
size pieces
4 Tbsp. Coconut Oil, liquefied
3 Tbsp. Honey
2 tsp. Cinnamon
1 tsp. Pumpkin Spice
1 tsp. Nutmeg
Dipping Sauce:
1/3 Cup Greek Yogurt (substitute Sour Cream)
2 Tbsp. Honey
1 tsp. Cinnamon
Candied Sweet Potato Bites Recipe
Pre-heat the oven to 375F. Line a baking sheet/pan with
aluminum foil and spray lightly with cooking spray. Prepare the sweet potatoes.
Wash, peel and chop them into small pieces about 1 inch thick. Add the potatoes
to a large ziplock bag, then add coconut oil, honey, cinnamon, pumpkin spice
and nutmeg. Close the bag. Shake and massage the bag so the ingredients cover
all the potatoes and are stirred. Using your hands, remove the potatoes from
the bag to the baking sheet. Arrange them so they are not touching, if
possible. Make sure there isn’t much excess sauce on the pan, it will burn in
the oven. You can save the remaining sauce for the end. Place in oven and bake
for 20 -25 minutes or until tender (depends on how thick you cut the potatoes).
While they are cooking, make the dipping sauce.
In a small bowl, add all dip ingredients and mix until
blended. Remove the potatoes from the oven and serve right away. You can add
the remaining sauce from the bag to top them off. Serve with the dipping sauce.
I recommend using toothpicks/skewers to serve at a party.
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