Sweet Potato Bites Recipes

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.

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.

Steps:

• Preheat oven to 350°. In a large bowl, mix butter and seasonings. Add sweet potatoes and toss to coat., Wrap 1 piece bacon around each sweet potato cube; secure with a toothpick. Sprinkle with brown sugar. Place on a parchment-lined 15x10x1-in. baking pan., Bake until bacon is crisp and sweet potato is tender, 40-45 minutes. Serve with maple syrup.

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.

Steps:

• Preheat an air fryer to 375 degrees F (188 degrees C). Spray the air fryer basket with cooking spray.
• Combine sweet potato, coconut oil, 1/2 teaspoon cinnamon, and a pinch of salt in a small mixing bowl. Massage the oil and seasonings into the potatoes and transfer to the prepared basket.
• Air-fry until potatoes are tender, about 10 minutes, tossing halfway through to ensure even cooking. The exact amount of time will depend on the size of the cubes. Remove the basket and allow potatoes to cool.
• While the sweet potatoes are cooling, combine eggs, cottage cheese, liquid egg whites, half-and-half, vanilla, sugar substitute, and a pinch of salt in a blender. Blend on high until well-mixed and fluffy, 1 to 2 minutes.
• Spray a 7-compartment silicone egg bite mold with cooking spray. Scoop 1 tablespoon sweet potatoes into each compartment and pour egg mixture over top, leaving a little bit of space for expansion. Cover the mold with aluminum foil.
• Place a trivet into a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water, and place the egg mold on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.