These Sweet Potato Breakfast Bites are bringing breakfast to another level of good! These tasty bites are moist and tender and just sweet enough. You’ll love this recipe as much as I do! This recipe is gluten-free, low fat, and a delicious THM “E”.
Sweet Potatoes Breakfast Bites, Say What?
You may be wondering why I choose sweet potatoes as a flavoring in these Breakfast Bites, and to be honest, I think my husband and son had doubts too, but let me just say they are so delicious. So here’s why I did it.
Lately, I’ve been trying to use things up out of my pantry with limited trips to the stores. So one morning this week before starting work I was looking for some ideas or make-ahead breakfast items.
After some thoughts, I decided on my Soft Banana Bites, but there was only one issue, no bananas in the house! Not even in the freezer, so I was bummed.
However, I didn’t let that stop me so I set out of a mission to adapt that recipe using the ingredients that I did have! After checking the second pantry for any pumpkin, there I stood staring into the refrigerator that’s when I saw the leftover sweet potatoes from a couple of nights before.
Now, if you are not from the South you might not have had the pleasure of having Sweet Potato Pie or Sweet Potato Bread, but they are so good ya’ll!
Just imagine a taste super similar (but not exactly) to a pumpkin. I actually prefer sweet potato pie over pumpkin, so I knew instantly that I had found my solution!
Using the sweet potato in this recipe keeps it super moist and helps to give the bites a nice fluffy texture.
How to Make Sweet Potato Breakfast Bites.
To make these delicious bites I used one of the only grains we keep in our home, oats. Oat flour is still a higher carb flour so we limit it to just once in a while.
But if you are not watching carbs closely, or for those looking for a yummy THM “E” item, then oat flour is perfect.
Oat flour can be found in a lot of stores these days on the baking aisle. But if you are unable to find it in your local shop then you can simply purchase a container of oats and grind them yourself which is what I do.
I just add the old fashion oats into my coffee grinder and process it until it is smooth. It is really simple and doesn’t take long at all. I also find it is more frugal than buying the already ground flour, but do what is easier for you.
This flour is also a great choice for those with gluten allergies, just read the package carefully and make sure the brand of oat flour you purchase actually says gluten-free. I’ve found that some oats are processed in factories that also process wheat.
Here’s Your Shopping List:
- 1 cup of cooked sweet potato, mashed
- lite sour cream
- Trim Healthy Mama Super Sweet (or Pyure)
- egg whites
- oat flour
- Trim Healthy Mama Pristine Whey Protein
- baking powder
- baking soda
These breakfast bites are can be mixed up in about 10 minutes. If you have to grind your oats before mixing the up it will add about 5 more minutes to the mixing process.
To begin you’ll just mix the ingredients together until all combined. If you better looks a little to wet to scoop let it sit for a few minutes so the batter will thicken.
Next, just scoop them out onto your cookie sheet using a small 1-inch cookie scoop and bake each batch for 10 minutes at 350 degrees.
You can eat them right out of the oven or at room temperature, either way, they are super tasty!
I find myself leaning toward the lower carb recipes that are higher in fat so I hardly buy higher-carb items, but I do have sweet potatoes in the house more often than any other carby veggie because my son loves them.
If you follow THM, as I do, these Sweet Potato Breakfast Bites are a good way for us to get our THM “E” meal or snacks each day because they only have 5 fat grams per 4 pieces.
They are yummy as a side with some scrambled egg whites filled with fresh veggies for breakfast or even as an afternoon snack with some coffee or a protein shake.
Of Course, I’m Going to Leave You with Some Recipe Tips!
My Sweet Potato Breakfast Bites are truly one of the easier recipes you’ll ever try, but as with all my posts, I love to add some cooking tips for the recipe so here you go!
- One large sweet potato will yield the one cup you need for these recipes.
- To lower the fat, even more, you can easily substitute low-fat Greek yogurt in place of the lite sour cream.
- If you don’t have sweet potato you can use canned pumpkin puree instead.
- To make these ahead double the recipe and freeze half for later. I like to freeze them on a cookie sheet and once they are frozen you can toss them in a gallon-size freezer bag and pull them out as needed. They thaw super fast.
- To save some time you could use the small cookie scoop (about 1 inch) and instead of making cookies add them to a mini muffin pan and bake for the same amount of time. Same great taste, but the baking process will go a little faster.
- For a super tasty addition to these bites add in 1/3 cup of chopped pecans or walnuts. If you are THM the nuts will add additional fat taking you into crossover mode, but boy are they yummy!
- Want Banana Bites instead? Check out my Soft Banana Bites!
Yum, who’s ready to get in the kitchen and bake with me? Enjoy friends!
- 1 cup of cooked and mashed sweet potato
- 1/3 cup lite sour cream
- 1/3 cup + 2 Tablespoons of THM Super Sweet (or 1/2 cup _ 2 Tablespoons of Pyure)
- 1/3 cup of egg whites
- 2 cups of Oat Flour
- 1/4 cup of Trim Healthy Mama Pristine Whey Protein
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 2 tsp vanilla
- 1/4 tsp salt
- Add the sweet potato, sour cream, sweeteners, and egg whites to a mixing bowl and cream them together until smooth.
- With the mixer on low add in the oat flour and whey protein and combine until all mixed in. I like to add the dry ingredients in 1/2 cup at the time until all have been added.
- As the batter mixes, add in the baking powder, baking soda, cinnamon, vanilla, and salt.
- When the batter is finished, drop it onto a greased cookie sheet using a small cookie scoop. Leave about one to two inches between the scoops. The soft cookie bites will not spread a lot resulting in a nice rounded bite with a soft cake-like texture.
- Bake the bites for 10 minutes at 350 degrees.
- Remove the Sweet Potato Breakfast Bites from the cookie sheet and let cool on a cookie rack.
- Once they have cooled, they can be stored in an air type container on the counter for up to 3 or 4 days or in the fridge for a couple of weeks. They also freeze wonderfully.
Sweetener Tip: I would suggest baking one bite and testing for sweetness. If not sweet enough add a little more to your liking before baking the rest.
Amount Per ServingCalories 197Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 321mgCarbohydrates 23gFiber 3gSugar 4gProtein 14g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!