Sweet Potato Bites
User Reviews
4.4
Sweet Potato Bites
Description
The Sweet Potato Bites recipe uses naturally sweet, long and narrow sweet potatoes cut into ¼-inch rounds, lightly seasoned with sea salt and roasted until tender and golden. Toasted pecans add a nutty crunch, while the whipped ricotta with fresh thyme gives a creamy, herbaceous contrast. The pomegranate seeds contribute bursts of tartness and juiciness, complemented by a honey drizzle for a subtle floral sweetness and a finishing touch of fresh thyme and cracked black pepper.
This combination creates layered textures and flavors with the soft roasted base, creamy cheese topping, crunchy nuts, and bright fruit accents. The preparation involves straightforward roasting and blending, with careful timing for toasting pecans and cooling the sweet potatoes before topping to maintain optimal texture.
The recipe also allows flexibility with ingredient substitutions for dietary needs, including vegan ricotta alternatives, nut swaps, and sweetener changes.
Ingredients
- 2 sweet potato look for ones that are long and narrow
- ½ cup ricotta cheese
- ¼ cup pecans chopped
- ¼ cup pomegranate
- ¼ teaspoon salt sea salt
- 1 Tablespoon thyme plus more for topping, fresh
- black pepper freshly ground
- 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
- Use vegan ricotta for a dairy-free version of the topping.
- Swap pecans with walnuts, almonds, or pepitas for nut-free options.
- Dried cranberries can replace pomegranate, preferably low-sugar or fruit juice sweetened.
- Honey can be substituted with maple syrup or agave for a vegan option.
- If fresh thyme is unavailable, use dried thyme blended into the ricotta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 3sweet potato bites | |
| Calories | 86kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 34mg | 1% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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