These AIP Loaded Mashed Sweet Potato Bites make a perfect side dish for a summer barbecue or an easy snack. Filled with shredded veggies and scallions, these sweet potato bites remind me of loaded baked potatoes without the dairy—definitely one of my favorites growing up! If you are missing sour cream, try dipping these sweet potato bites in coconut yogurt (I highly recommend Cocojune) to bring you right back to a fully-loaded baked potato AIP-style.
Ingredients for Loaded Mashed Sweet Potato Bites:
- Japanese sweet potatoes
- Bacon (optional)
- Coconut flour
- Sea salt
- I have only tried using Japanese sweet potato for this recipe and recommend this variety of sweet potato since it is a bit drier in teture. If using orange sweet potato, the mixture will have more moisture and might be too wet. You you can try adding an additional tbsp of coconut flour to soak up the excess moisture.
- I recommend using wither a box grater, food processor, or a julienne peeler to shred/grate the carrots and zucchini.
- Coconut yogurt makes a great dipping sauce for these sweet potato bites—my favorite is Cocojune.
- After baking the sweet potato bites, let sit for at least 5-8 minutes before removing from the baking sheet to hold their shape.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3-4 months.
Loaded Mashed Sweet Potato Bites (AIP, Paleo)
These AIP Loaded Mashed Sweet Potato Bites make a perfect side dish for a summer barbecue or an easy snack. Filled with shredded veggies and scallions, these sweet potato bites remind me of loaded baked potatoes without the dairy.
- 3 to 3 1/2 cups mashed Japanese sweet potato (2 medium)
- 2/3 cup shredded carrots (1-2 small)
- 2/3 cup shredded zucchini (1 small)
- 2 bunches of scallions, thinly sliced
- 2 slices cooked bacon, chopped (optional)
- 1 tsp dried thyme
- 1/2 tsp sea salt
- 1 tbsp coconut flour
- Step 1 Peel and chop 2 medium-sized Japanese sweet potatoes into 2 inch chunks. Bring a large pot of water to a boil. Add sweet potatoes and boil until tender (15-20 minutes). Once the sweet potato is tender, remove from the pot and place into a large bowl. Using a fork, mash the sweet potato until fairly smooth without any chunks.
- Step 2 Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Step 3 Grate or shred the carrots and zucchini. Add to the bowl with mashed sweet potato and mix.
- Step 4 Add sliced scallions, bacon (optional), dried thyme, sea salt, and coconut flour. Stir all ingredients until fully combined.
- Step 5 Using your hands, form 2 inch balls (roughly 15 total) and form them into little patties.
- Step 6 Place into the oven and cook for 30 minutes (gently flipping them at 15 minutes). Broil for 3 minutes and remove from the oven.
- Step 7 Let sit for 5-8 minutes before removing from the baking sheet to let the bites fully set. Enjoy warm.