How to Make Soft Sweet Potato Snickerdoodle Bites
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix coconut sugar and cinnamon in a small bowl for the coating.
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In a large bowl, whisk sweet potato, coconut sugar, melted coconut oil, and egg.
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Stir in flour, baking powder, cinnamon, and salt until combined.
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Roll dough into 1-inch balls and coat in cinnamon sugar mixture.
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Place balls on baking sheet and bake for 12-14 minutes until set and lightly golden.
Pro Tips for Perfect Soft Sweet Potato Snickerdoodle Bites
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of mashed cooked sweet potato, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Soft Sweet Potato Snickerdoodle Bites?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Soft Sweet Potato Snickerdoodle Bites?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for mashed cooked sweet potato?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.