We (my husband) pulled in the last of our garden for the season and with that came 10 gallons of sweet potatoes.
Now, I love sweet potatoes as much as the next girl, but 10 gallons is a lot for us! But since they are a root vegetable, they should last in our root cellar (aka unfinished basement) for months.
Sweet potatoes are a great addition to any active person’s diet, but in the past have been unfairly bullied into staying on the Thanksgiving table smothered under marshmallows and way too much sugar. I find that most people who do not like sweet potatoes have been traumatized by Aunt Betsy’s ol’ family recipe.
I’ve been a champion of liberating sweet potatoes from the hold of Thanksgiving for many years, but I’ll admit I’m in a rut for how to prepare them. At this point it’s been mostly shredding for hash, mashing, or roasting.
So a 10 gallon haul appears to be the perfect opportunity to test out some fun and exciting ways spice up my sweet potato game.
These Savory Pork Sweet Potato Bites were created because I needed to bring a dish to a pot luck. I wanted something that could easily be portioned and possibly eaten without utensils.
But from a functional every day perspective, you can make them on your meal prep day and use them as snacks throughout the week. In fact, they would be great pre or post workout snacks! They are baked in a muffin tin- you can decide if you want to bake them in a full sized or mini tin.
And oh yeah, free the sweet potato!!
- 3 cups sweet potatoes (about 3 medium), peeled and chopped into 1 inch squares
- 1 lb ground pork
- 2 TBS coconut oil, divided
- 1 onion, chopped
- 1 red pepper, chopped
- 1 clove garlic, crushed
- 3 tsp cinnamon, divided
- 2 tsp pink OR celtic sea salt, divided
- 1 tsp chili powder
- 1/2 tsp pepper
- 1/4 tsp clove
- 1 TBS butter
- 2 Eggs, whisked
- Preheat oven to 400 degrees.
- Place the sweet potatoes in a large pot and cover with water. Bring the water to a boil until the potatoes are soft enough to pierce with a fork, or about 10 minutes.
- While the potatoes are cooking, heat the coconut oil in a skillet over med-high heat. Add the onions and saute until translucent.
- Add the garlic and red pepper and cook for 3 minutes.
- Add the pork and cook until browned, about 10 minutes.
- While the pork is browning, the potatoes should be finished cooking. Drain the potatoes and transfer to a large glass bowl. Add the butter and mash using a mixer (hand or counter top). Set aside.
- Mix 2 tsp cinnamon, 1 tsp salt, chili powder, pepper, and clove with 1/4 cup filtered water.
- When pork is browned, pour the spice mixture over top and mix well.
- Add the pork mixture, 1 tsp salt and 1 tsp cinnamon to the mashed potatoes. Mix well. At this point you should taste the mixture to see if you prefer any additional spices. If it tastes bland, add some extra cinnamon and salt.
- Mix the whisked eggs into the sweet potato mixture.
- Using the remainder of the coconut oil, grease a muffin tin.
- Scoop the mixture into the tin so each hole is half full.
- Bake at 400 degrees- if you are using a full size muffin tin cook for 35 minutes, if you are using a mini muffin tin cook for 20 minutes.
- When the mixture is through baking, allow to cool completely before removing from the muffin tin.