Sweet Potato Bites
Easy sweet potato bites made with roasted sweet potato rounds topped with whipped ricotta, pecans, pomegranate and honey. A festive, nutrient-packed appetizer that’s perfect for the holidays.
Servings: 8
Ingredients
- 2 sweet potatoes look for ones that are long and narrow
- ½ cup ricotta cheese
- ¼ cup chopped pecans
- ¼ cup pomegranate
- ¼ teaspoon sea salt
- 1 Tablespoon fresh thyme plus more for topping
- freshly ground pepper
- honey for drizzling
- avocado oil cooking spray
Instructions
- Cut sweet potatoes into ¼-inch thick rounds. Spray rounds with cooking spray, sprinkle on a little sea salt and bake at 375°F for 35 minutes, flipping once around the 15 minute mark.
- While the sweet potatoes are roasting, add the pecans to a small baking sheet and place in the heated oven for about 5-10 minutes to toast. You can toast pecan halves and chop after or toast chopped pecans. If your pecans are already chopped it will take less time for them to toast. This step is optional, but recommended.
- Meanwhile, add ricotta into a food processor with 1 Tablespoon of fresh thyme and salt. Process until blended.
- Let sweet potatoes cool for a few minutes, until they aren’t too hot to handle. Top each one with a spread of whipped ricotta, chopped pecans and pomegranate. Sprinkle on fresh thyme, drizzle honey, add fresh ground pepper and serve.
Notes
- Topping swaps: These bites are versatile! Try seasonal swaps like avocado slices, pear with honey and thyme, or even a dollop of jam for something sweet.
- Nut-free option: Skip the pecans and use pepitas or sunflower seeds for crunch.
- Serving tip: These are best enjoyed fresh after assembly, so plan to serve right away if making them for a party.
Nutrition
Serving: 3sweet potato bites | Calories: 86kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 125mg | Fiber: 1g | Sugar: 6g