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    Home » Appetizers

    Sweet Potato and Sherried Onion Bites

    Published: Dec 21, 2018 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    These Sweet Potato and Sherried Onion Bites make  for a sturdy, tasty, gluten free appetizer.

    You can make them ahead and assemble just before serving or assemble and freeze until you are ready to bake.

    This recipe uses a sweet potato base that I used chickpea flour in.  You could certainly  use all purpose if gluten is not an issue for you.

    The recipe also uses a batch of this Creamy Sherried Onion recipe.  The onions are what make the taste.  The sweet potato base is really just a base that allows the onion mixture to shine through.

    I have not experimented with these bases but you could probably use them as a gluten free alternative to crackers with things like hummus or other toppings.  If you try them a different way leave a comment and let me know what you did and how it turned out!

    The Creamy Sherried Onion mixture takes about 40 minutes to make.  It is so good - believe me it is worth it!  The good news is you can make the onion mix a day or 2 ahead of time.  You can also make a  big batch and freeze it in smaller portions.

    Sherried Creamy Onions

    Sweet Potato and Sherried Onion Bites

    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 2 votes
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    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes mins
    Cook Time: 12 minutes mins
    Total Time: 32 minutes mins
    Servings: 28 appetizers

    Ingredients

    • 1 cup sweet potato cooked and mashed
    • salt and pepper
    • 1 cup gluten free flour I used chick pea. All purpose flour will work too.
    • ½ teaspoon chopped fresh rosemary or a pinch of dried
    • 1 tablespoon melted butter
    • 1 recipe Creamy Sherried Caramelized Onions

    Instructions

    • Pierce your sweet potato several times and microwave on high until tender. Mine took about 8 minutes. When cool enough to handle scoop out 1 cup and mash it. Reserve any remainder for another use.
    • Add flour, rosemary and butter. Combine to make a soft dough.
    • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
    • Using a teaspoon scoop out a teaspoon full and form it into a ball in your hands. Pat down slightly to make a round patty. Place on the baking sheet so they are not touching.
    • Make a slight indentation in the center of the patty to create a bit of a hollow to help hold your eventual topping.
    • Bake for 12 - 15 minutes.
    • When cool top with Creamy Sherried Onion topping. You can serve the warm or room temperature.

    Notes

    Per Sweet Potato Base
    Per Tablespoon Creamy Sherried Onions- 18 cal, 1.3 g total fat, .68 Sat fat, sodium 12.9mg, carb 1.59g, fiber .28 g, sugar .68 g, protein .125 g

    Nutrition

    Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    5 from 2 votes (2 ratings without comment)

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