Sweet Potato Bites Food

SWEET POTATO BITES

Steps:

• Heat oven to 400°F.
• Trim and discard thin slice off end of each potato. Cut each trimmed potato into 8 slices; place in single layer on parchment-covered baking sheet.
• Bake 15 min. Meanwhile, mix butter, sugar and cinnamon until blended.
• Turn potatoes; brush with butter mixture. Bake additional 10 min.
• Remove potatoes from oven. Heat broiler. Top each potato slice with marshmallow half, cut side down.
• Broil, 4 inches from heat, 45 sec. to 1 min. or until marshmallows are golden brown.
• Top marshmallows with nuts. Use back of spoon to press nuts into marshmallows to secure nuts and flatten marshmallows.

SWEET POTATO BITES WITH MARSHMALLOW AND PECANS

Steps:

• Preheat oven to 425°F and grease a sheet pan with butter or nonstick spray.
• Add sweet potato rounds to pan, drizzle melted butter over the top, and toss until sweet potatoes are evenly coated.
• Roast sweet potatoes for about 20 minutes, then flip them over (bottoms should be browned) and roast for another 15-20 minutes until fork tender.
• Remove from oven and set oven to broil.
• Drizzle maple syrup over roasted sweet potatoes and gently toss. Top with marshmallow halves.
• Broil marshmallow-topped sweet potatoes 1-3 minutes until lightly toasted (watch so they don't burn).
• As soon as sweet potatoes come out of the oven, press a pecan half into the top of the marshmallow. Serve immediately.

LOW-CAL ROASTED SWEET POTATO BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper.
• Bake in the preheated oven until potatoes are softened, about 20 minutes.

SWEET POTATO ENERGY BITES

Steps:

• Place mashed sweet potato, oats, almond meal, hemp seeds, almond butter, honey, cinnamon, vanilla, and sea salt into a bowl and stir until all ingredients are well combined.
• Refrigerate the mixture for 15 minutes. Roll chilled mixture into about 20 1-inch balls. Place energy balls back into the refrigerator for 15 minutes until set and cold. Store in a covered container in the refrigerator for 3 to 5 days.

SWEET POTATO BITES WITH MARSHMALLOWS AND PECANS

Steps:

• Preheat the oven to 350F, line a baking sheet with heavy-duty aluminum foil**(see Notes), spray generously with cooking spray; set aside.
• Add the sweet potato rounds to the baking sheet in an even single flat layer. It's okay if they're touching on the sides, but don't let them overlap; set aside.
• To a medium microwave-safe bowl or glass measuring cup, add the butter, maple syrup, brown sugar, cinnamon, and heat on high power for 1 minute. Stir to combine.
• Evenly brush the mixture over the tops of the sweet potato slices.
• Bake for 15 minutes, or until the sweet potato rounds are done and fork-tender. Start checking at about 11-12 minutes since all ovens bake differently and the exact thickness of your sweet potatoes will effect baking time. If you sliced them a bit thicker, they may take longer than 15 minutes to cook through.
• While the sweet potatoes bake, halve the marshmallows.
• Once the sweet potatoes are cooked through, add a marshmallow half and a pecan or candied pecan to the top of each.
• Return sheet pan to the oven and bake for about 3 minutes more, or until the marshmallows are lightly golden browned. Make sure to keep a close eye on them since marshmallows are very prone to burning quickly.
• Remove the sheet pan from the oven and it's likely that the marshmallows will have slid a bit, so push them back in the middle.
• Then, immediately remove the sweet potatoes from the baking sheet using a small spatula, place on a serving platter, and allow them to cool slightly before serving. Tip - Make sure you don't allow them to cool on the baking sheet because they will be prone to sticking and will be more difficult to remove.

HOMEMADE 'TATO BITES

Steps:

• Bring a large saucepan of water to a boil. Add the potatoes and sweet potatoes and boil until they can be easily pierced with a knife, but still have some resistance in the center, 5 to 6 minutes. Drain and let cool.
• Use a box grater to finely shred the cooled potatoes into a large bowl. If necessary, remove any excess water by pressing the shredded potatoes with paper towels.
• Pour 2 inches of the oil into a large Dutch oven. Heat the oil until it registers 350 degrees F on a deep-fry thermometer.
• Meanwhile, stir the flour and Miss Brown's House Seasoning into the potatoes. Shape the potatoes into 42 discs, about 1 teaspoon of potato mixture per disc. Working in batches, fry the potato bites until browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined wire rack to drain and cool. Keep warm in a low oven or serve immediately with ketchup.
• Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container. 1 tablespoon plus 2 teaspoons

STUFFED SWEET POTATO BITES

Steps:

• In a large mixing bowl, add the chopped sweet potato fries, Cheddar, honey, 1/2 cup of flour, 1/2 cup of panko bread crumbs, 1 egg, salt, bacon salt seasoning, and chilled butter, and begin to mix rigorously with your hands. When the items are incorporated properly you can begin to form bite-size balls with the mixture. If the sweet potato mixture is not forming properly, add more flour and mix again. After forming the balls, put them on a plate, side by side, until all the mixture is used. When the plate is filled, wrap in plastic wrap and put it in the freezer for at least 1 hour. While the balls are freezing, prepare a "dredging" station. This should consist of (in this order) 1 bowl of seasoned flour (seasoning with salt and pepper is fine, you can also add more bacon salt seasoning) 1 bowl with 2 beaten eggs, and 1 bowl with seasoned panko bread crumbs (same seasoning as flour). When the bites are frozen begin the drudging process. You do this by rolling the balls in the flour, then dipping in the egg, then rolling them in the bread crumbs. Repeat this process with all the sweet potato bites. Fill a frying pan half way full with canola oil. Heat the oil to about 350 to 375 degrees F. When the proper temperature is achieved, gently drop the bites into the oil and cook until the entire outer layer of the bite is a golden brown. Transfer the bites to a plate lined with paper towels to absorb excess oil. When all the balls have been fried and are cooling, take a small mixing bowl and mix the sour cream and the bacon ranch dip mix until it is totally incorporated. Take the tip of the kitchen syringe and put in the dip; pull the lever to transfer the dip into the shaft of the syringe. Insert the needlepoint of the syringe into the center of a sweet potato bite, then gently inject the dip into the bite. You may need to experiment with 1 or 2 bites before you get the technique down. You want to slightly fill the bite, but not overstuff it to the point where the dip leaks out. Continue this process until all the bites have been filled. Arrange the bits on a serving platter and serve warm.