Preheat oven to 350 degrees F. Prepare mini muffin tin by lightly greasing the cups with olive oil.
In a large bowl, whisk together cassava flour, ½ teaspoon salt, onion powder, and garlic powder. Add olive oil and water. Mix together with a fork.
Scoop out dough, one tablespoon at a time, using a cookie scoop. Roll tablespoon of dough into a ball in your hands. Form the dough into a disk. Press a disk evenly on bottom and sides of each cup of the muffin tin. Do not overfill. Set aside.
Place a rack on a parchment-lined cookie sheet. Place slices of bacon on rack. Brush the bacon on top side with 1 tablespoon maple syrup.
Place both the filled muffin tin and cookie sheet in the oven at the same time. Bake for 30 minutes. Meanwhile...
Prepare filling: Steam sweet potato chunks (covered) in a large saucepan, filled with an inch or so of water and fitted with a steamer basket, until they are very soft. Remove them to a tall mixing bowl. Add 1 tablespoon syrup, coconut milk, coconut oil, ½ teaspoon salt and cinnamon. Whip ingredients with a hand mixer until mixture is fluffy.
When crusts and bacon are done, take them out of the oven and let them cool. Remove the crusts from the tin. Clean out your cookie scoop, and scoop sweet potato mixture into each crust by the tablespoonful.
Chop bacon into small pieces. Garnish each bite with chopped bacon and chives. Serve warm or at room temperature.
NOTE: If you'd like to make these ahead, leave off the chives until just before serving. Store in the refrigerator, then bring to room temperature, or warm them in a 250 degree oven on a cookie sheet. THEN add chives.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/sweet-potato-bites-with-candied-bacon/