Perfect as a healthy dessert or an on-the-go snack, these vibrant purple sweet potato bites are a surprisingly delicious treat! With their soft, velvety texture and naturally sweet flavor, you will think you are indulging in no-bake cookie dough!
Recipe yields 28 servings
Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper and set one aside. With a fork, pierce each sweet potato about 8 to 10 times. Place on the prepared baking sheet and bake for 45 to 50 minutes, until fork-tender. Remove from oven and allow to cool to room temperature. Once cooled, remove the flesh of the sweet potatoes from the skin and place in a medium mixing bowl; discard the skins. Mash the sweet potatoes with a fork until smooth. Set aside.
Place ¼ cup of the pecans in a food processor and manually pulse until roughly chopped. Transfer to a small dish and set aside. Add the remaining 1 cup of pecans to the food processor and process to the texture of a coarse sand. Add the flour, cinnamon, nutmeg and kosher salt and manually pulse until combined.
Add the mashed sweet potatoes, maple syrup and vanilla extract and process until well combined and the mixture forms into a dough.
Shape the dough into 1½-inch balls (about the size of a ping-pong ball) and place on the other prepared baking sheet.
In a microwave-safe dish, combine the chocolate chips and olive oil and microwave for 15-second increments, stirring after each cycle, until smooth and melted. Pour the melted chocolate into a zip-top plastic bag or pastry bag. Cut a small corner off of the bag and drizzle over each bite.
Sprinkle about 1 teaspoon of chopped pecans over each bite. Place each bite into a mini cupcake liner, transfer to an airtight container and refrigerate for at least 30 minutes before serving.