Sweet Potato and Sherried Onion Bites
Prep Time20 minutes mins
Cook Time12 minutes mins
Total Time32 minutes mins
Course: Appetizer
Cuisine: American
Servings: 28 appetizers
Calories: 24kcal
- 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
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.
Per Sweet Potato Base
[nutrition-label]
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
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