Monday, December 7, 2015

Candied Sweet Potato Bites

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.

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.

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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