MINI SWEET POTATO BITES
Mini Sweet Potato Bites are a wholesome and flavourful snack ideal for any time of the day. Prepared with only three simple ingredients: sweet potato, olive oil and a pinch of paprika. They are roasted to perfection, creating a naturally sweet and golden bite with a gentle hint of spice. These bites are not only nutritious but also incredibly satisfying, offering a soft and fluffy interior with a slightly crisp exterior. Perfect for entertaining, meal prepping or snacking, this recipe is easy, fuss-free and suitable for both children and adults. Whether you are looking for a high-fibre snack, a healthy appetiser or a light addition to your lunchbox, Mini Sweet Potato Bites offer a guilt-free solution that pairs well with dips or can be enjoyed on their own.
RECIPE CATEGORY
Snack
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
5 ingredients or less, Roast
OCCASION/HOLIDAY
Party, Picnic, Family Reunion, Summer, Spring, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten-Free, Healthy, High Fibre, Low/ No Sugar, Quick & Easy, Kid Friendly
DISH TYPE
Fritter
INGREDIENTS
- 1/4 small sweet potato (approximately 50 grams), cubed
- 1/2 teaspoon olive oil
- Pinch of paprika
FULL NUTRITIONAL INFORMATION
- Calories: 41.3 kcal
- Fat: 2.3 g
- Saturated Fat: 0.3 g
- Carbohydrate: 5 g
- Sugar: 1 g
- Sodium: 13.5 mg
- Fiber: 0.8 g
- Protein: 0.4 g
- Calcium: 7.7 mg
- Iron: 0.2 mg
- Potassium: 85.4 mg
PREPARATION
- Preheat Oven: Set your oven to 200°C (fan 180°C) or 400°F. Line a baking tray with baking paper for easy cleanup.
- Prepare Sweet Potato: Peel and cube 1/4 of a small sweet potato into bite-sized pieces for even roasting.
- Season: Toss the cubes in 1/2 teaspoon of olive oil and a pinch of paprika, ensuring they are evenly coated.
- Spread On Tray: Arrange the cubes in a single layer on the prepared baking tray, leaving a little space between each one.
- Roast: Place the tray in the oven and Roast for 20 to 25 minutes or until the bites are golden on the outside and soft on the inside. Turn halfway through for even cooking.
- Cool And Serve: Remove from the oven and allow to cool slightly before serving
PREP TIME
5 minutes
COOKING TIME
25 minutes
TIPS
- Even Cubes: Cut the sweet potato into evenly sized cubes to ensure consistent cooking.
- Avoid Sticking: Use baking paper or a non-stick tray to prevent the bites from sticking to the surface.
- Batch Prep: Roast extra sweet potato cubes and store them for later use. They reheat well in an air fryer or oven.
VARIATIONS
- Spiced Version: Add a dash of cumin or smoked paprika for a deeper flavour profile.
- Protein Boost: Sprinkle nutritional yeast or hemp seeds after roasting for added protein and a cheesy note.
- Sweet Twist: Swap paprika with a pinch of cinnamon and a tiny drizzle of maple syrup for a lovely version.
- Allergy Consideration: Replace olive oil with avocado oil if needed for specific dietary preferences.
PREPPING AND STORAGE
- Refrigeration: Store cooled sweet potato bites in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the roasted bites on a tray first, then transfer them to a sealed bag or container. Reheat directly from frozen in a preheated oven or air fryer.
- Reheating: Warm in the oven at 180°C (350°F) for about 10 minutes or until heated through. Avoid microwaving, as it can cause them to become soggy.