Heart Healthy Purple Sweet Potato Bites Recipe

               
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!
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Ingredients
Recipe yields 28 servings
1 1/4 cups unsalted pecans, divided
1 1/2 cups oat flour (gluten free if needed)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp Kosher salt
2 medium purple sweet potatoes
1/2 cup maple syrup
1 Tbsp vanilla extract
1/2 cup vegan white chocolate chips
1 tsp olive oil
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Helpful how to videos
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Directions
Step 1

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.

Step 2

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.

Step 3

Add the mashed sweet potatoes, maple syrup and vanilla extract and process until well combined and the mixture forms into a dough.

Step 4

Shape the dough into 1½-inch balls (about the size of a ping-pong ball) and place on the other prepared baking sheet.

Step 5

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.

Step 6

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.

Time: 90 minutes
Servings: 28
Calories: 101
Make this for: Gluten Free Healthy Kids
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Nutrition facts
Serving Size: 1 bite
Per serving:
calories:101
total fat:5g
sat fat:1g
cholesterol:0mg
sodium:35mg
total carb:14g
fibers:2g
sugars:6g
proteins:2g

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Heart Healthy Purple Sweet Potato Bites Recipe

Ingredients
Recipe yields 28 servings
1 1/4 cups unsalted pecans, divided
1 1/2 cups oat flour (gluten free if needed)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp Kosher salt
2 medium purple sweet potatoes
1/2 cup maple syrup
1 Tbsp vanilla extract
1/2 cup vegan white chocolate chips
1 tsp olive oil
Directions
Step 1

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.

Step 2

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.

Step 3

Add the mashed sweet potatoes, maple syrup and vanilla extract and process until well combined and the mixture forms into a dough.

Step 4

Shape the dough into 1½-inch balls (about the size of a ping-pong ball) and place on the other prepared baking sheet.

Step 5

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.

Step 6

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.

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