This is a fun fall recipe for those with picky kiddos like mine. It is also a great way to use up any leftover cooked sweet potatoes that may be hanging out in your fridge.
I have included two cooking methods: One using the almighty air-fryer and one using the oven. Both were tasty. These last in a covered container in the fridge for up to 5 days. You could also make a bunch and freeze. Best of all, these are also perfect for school lunches for even the pickiest of kids.
1 to 2 small cooked sweet potatoes, peeled (I bake mine in the oven for optimal sweetness)
1 cup rolled oats (I used gluten free)
½ cup hemp seeds
2 tablespoons tamari
1 tsp garlic powder
1 tablespoon nutritional yeast (optional)
Removed the skins from your already cooked and cooled sweet potatoes. Place the sweet potato, oats, hemp seeds, tamari, garlic powder and nutritional yeast if using into the food processor. Blend everything together. I often let the food processor blend until a giant ball is formed and I see the oats have been fully ground up (my kiddos don’t like to see “things” in their food – told ya, picky).
Remove the sweet potato mixture from the food processor and place in a bowl and put that in your fridge. Let sit 20 to 30 minutes. This makes them easier to shape and also blends the flavors together. You could also make the mixture the night before you plan to cook these.
After the 20 to 30 minutes is up, remove the sweet potato mixture from the fridge and using an ice cream scoop or your hands, form meatball size balls (or bites).
If you plan to cook these in your oven, preheat your oven to 400 degrees and line a cookie sheet with parchment paper.
If you plan to use an air-fryer, cut some parchment paper to place on the bottom of the air-fryer to keep the balls from sticking.
Place the sweet potato bites onto the parchment paper for either method.
For the oven, bake for 15 minutes then check and flip/roll the bites over to get them crispy on all sides and bake for another 10 minutes but keep an eye on them so they do not burn.
For the air-fryer, place the sweet potato bites into the air-fryer, set the temp to 400 degrees and cook for 10 minutes. After the 10 minutes are up you can either remove the parchment paper and flip the sweet potato bites over and cook for another 5 minutes or just roll them over on the parchment and cook. This just ensures even cooking on all sides.
These bites are super versatile. Add to pasta, salads OR if you are 7 and 10 years old, serve them up with a side of BBQ sauce or ketchup to dip them in.
Whichever way you choose, these are fun tasty little bites that even my pickiest critics loved. They are portable too. I made a bunch and brought them camping with me over the weekend and added to our pasta dinner. Kick your dinner up a notch and try these plant-strong Sweet Potato Bites!