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That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
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!
- ½ cup + 1 tablespoon cassava flour
- ½ teaspoon + ½ tsp sea salt, divided
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoon extra virgin olive oil + more for greasing
- 6 tablespoon water
- 2 slices AIP-friendly bacon
- 1 tablespoon + 1 tablespoon pure maple syrup, divided
- 2 cups one-inch sweet potato chunks
- ¼ cup full fat coconut milk
- 2 tablespoon coconut oil
- ½ teaspoon cinnamon
- Chopped chives for garnish
- 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.