Sweet Potato Bites with Candied Bacon

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It is very easy at this time of year for your self-care (including diet) to get derailed. Temptations abound! Parties and family gatherings can be especially tricky to navigate. There is so much nostalgia tied to the foods we eat, and we want to be social. We want to participate.

Here’s a little trick that may save you a bit in situations like this. If the person hosting the gathering is open to the idea, bring something to share. Of course, if you are the person hosting, you can serve whatever you want. Nobody has to know that they are eating AIP food.  😊

Try these beautiful sweet potato bites! From a taste perspective, they are just the right balance of starch, salt, and slight sweetness. From a practical standpoint, they are perfect to serve when people are imbibing, thanks to carbs, fat and protein. Folks won’t get too tipsy on an empty stomach!

There are some pieces of kitchen equipment that are handy to have for this recipe: a tablespoon cookie scoop, a steamer basket, a mini muffin tin, and a mixer. (A hand mixer is fine for this recipe.)

I wish you JOY this entire holiday season – and continued healing!

5.0 from 2 reviews
Sweet Potato Bites with Candied Bacon
Prep time
Cook time
Total time
These Sweet Potato Bites with Candied Bacon are the perfect appetizer to serve at any holiday gathering to keep you on your healing diet!
Recipe type: Appetizer
Serves: 1 dozen
  1. Preheat oven to 350 degrees F. Prepare mini muffin tin by lightly greasing the cups with olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. Place both the filled muffin tin and cookie sheet in the oven at the same time. Bake for 30 minutes. Meanwhile...
  6. 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.
  7. 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.
  8. Chop bacon into small pieces. Garnish each bite with chopped bacon and chives. Serve warm or at room temperature.
  9. 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.


About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.


  • Heather says

    Just wanting to check on the flour measurement. I’m sure it is meant to be small, but I’m wondering if it should be a 1/2 cup + 1 TBSP? The amount listed seems like it wouldn’t really work 🙂 And these sound great, so I’d like to make them for my first AIP Thanksgiving.

    • Mickey Trescott says

      Hi Heather! I’m not sure I understand your question. The recipe above does call for 1/2 cup + 1 tablespoon of flour. They are made in a mini muffin tin, so maybe that is why you think the amount sounds too little?

  • JD says

    I’m assuming the amount of cassava flour is a typo?

  • Linda J Orlomoski says

    Would you by any chance have the nutritional information on these? They sound delicious!

    • Mickey Trescott says

      Hi Linda! We don’t publish nutritional info, but you are welcome to plug into any of the free online trackers to see what it contains.

  • Anna Smith says

    How many of them should I eat in a day?

    • Jessica says

      Now thats the real question….yum…12 minis…hmmm…:)

  • Charisse Squires says

    Perfect holiday potluck item and a big hit with my friends! I love that they cater to almost every diet making them a crowd pleaser for sure. I took an extra step and baked turkey bacon (I can’t eat pork) with maple syrup and coconut oil until crispy, and then broke it up as a topping.

  • Ruth says

    What could I use in place of cassava flour (not tigernut either) Causes upset stomach.

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