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.
- 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.
- 1/2 tsp chopped fresh rosemary or a pinch of dried
- 1 Tbsp melted butter
- 1 recipe Creamy Sherried Caramelized Onions
- 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 tsp 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.