My new favorite way to enjoy sweet potatoes! Why haven’t I thought of this combo before?! I was out of fruit this morning but wanted to top these sweet potato bites with sweet toppings. So pecan pie addition was the ultimate way to go. Tastes like it takes hours to make but it’s ready in 15 minutes. These pecan pie sweet potato bites will be a perfect healthy breakfast, snack, or dessert!

I am a self proclaimed sweet potato enthusiast haha. Seriously, if you’re new around here, you will soon find that I am sweet potato obsessed! Check out just a snippet of my many, many sweet potato recipes: Paleo sweet potato waffles, paleo sweet potato pancakes, bbq chicken sweet potatoes, or taco stuffed sweet potatoes.

Out of all of those many sweet potato recipes, this one has to be up there in the top 3 of all time. Seriously, I think I’m going to add this into my weekly rotation. Warm sweet potatoes, melty almond butter, and caramelized pecans- what more do you need?!

I used a Japanese sweet potato for these pecan pie sweet potato bites because they are my favorite thing ever. They have them at health food stores like Whole Foods and seriously if you’ve never had one, get your hands on one ASAP! It will be a game changer.

I like to slice the sweet potato pretty thin so you have more room for toppings 😉 If it’s too hard to slice, boil it or microwave it to get it softer. Then line a baking sheet and pop the sweet potatoes on them. Make sure you put the sweet potatoes on the bottom shelf or else they’ll burn.

While the sweet potato cooks- get the pecans cooking. You’ll mix coconut sugar, coconut oil, and cinnamon together and coat the pecans. Then in a skillet add the pecans and let them caramelize.

When the sweet potatoes are ready (10 minutes later), get ready to top them with all the goods! Organic almond butter, kefir or greek yogurt, and pecans- truly a dream!

Hope you all fall in love with this as much as I did!

Pecan Pie Sweet Potato Bites

These pecan pie sweet potato bites are such a great healthy snack, dessert, and breakfast.

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Ingredients

1 large sweet potato

1/2 cup pecans

1 tbsp coconut sugar

1 tbsp cinnamon

1 tsp melted coconut oil

1 tbsp honey

1/2 cup plain greek yogurt

2 tbsp almond butter

Method

1. Heat oven to broil on high (500F)
2. Slice the sweet potato into rounds
3. Spray a pan with non stick spray and add the sweet potatoes
4. Cook on the bottom shelf for 10 minutes
5. While the sweet potato cooks, heat a skillet over medium heat
6. In a bowl, mix together pecans, coconut oil, cinnamon, and coconut sugar.
7. Add some oil to the skillet and add pecans in.
8. Toast for 10 minutes
9. When the sweet potatoes are finished, remove from oven.
10. Top with the greek yogurt, almond butter, pecans, and honey.

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