Healthy Holistic Living

Coconut-Infused Sweet Potato Bites with a Cayenne Kick (Full Recipe)


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What do you do with leftover sweet potatoes? You transform them into melt-in-your-mouth, crispy sweet potato balls!

These Loaded Mashed Sweet Potato Balls with bacon, coconut and almond make a tasty side, appetizer or anytime snack!

One of the reasons I love leftovers is so I can transform them into new recipes like these Loaded Sweet Potato Balls. Take a few leftover sweet potatoes, blend them up with a few extra ingredients, and roll them into yummy bite-sized balls.


Talk About Something Sweet

Sweet potatoes don’t just taste good, they are extremely good for you, too. The health benefits of sweet potatoes are endless. Check them out:

  • Consuming sweet potato decreases your risk of developing obesity, diabetes and heart disease
  • Lowers blood pressure
  • Protects against prostate and colon cancers
  • High in fiber, which aids with digestion and prevents constipation
  • Vitamin C content boosts immunity
  • Reduces chronic inflammation
  • Contributes to eye health

For this recipe, I blended pre-baked sweet potatoes with bacon and coconut flour, dipped them in an egg wash and a seasoned almond flour mix, then pan fried them in coconut oil. They’re crispy on the outside from the bacon and creamy on the inside. They literally melt-in-your-mouth!

Note: To bake your sweet potatoes, simply pierce the potato skin several times with a fork, place on a baking sheet, and bake at 400°F for 45 minutes. You can do this the night before and store it in the fridge (this makes the recipe a breeze).


These are a delicious appetizer, side dish or quick snack for when hunger cravings strike. I like to add them to my breakfast. They pair perfectly with eggs!

Loaded Mashed Sweet Potato Balls


Serves: 12

Prep time: 5 minutes

Cook time: 7 minutes


  • 2 slices cooked bacon – optional
  • 2 small, baked sweet potatoes
  • 2 large eggs
  • 2 tablespoons water
  • 2 cups coconut oil
  • 1 cup almond flour or cassava flour
  • 2 tablespoons coconut flour
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste


  1. Add baked sweet potatoes to a blender with the cooked bacon (if desired) and coconut flour. Blend until smooth.
  2. Roll sweet potato mixture into 12 balls. Set on a plate and set aside.
  3. Bring a skillet to medium heat and add coconut oil.
  4. In a small bowl, whisk together eggs and water. Set aside.
  5. In a separate bowl, combine almond flour and seasonings. Set aside.
  6. Working one ball at a time, dip each ball into the egg wash followed by the almond flour, and then transfer to the skillet. Cook 2-3 minutes on each side until golden brown.

Here are two more recipes to enjoy – Turkey Sliders with Sweet Potato  and Spicy Sweet Potato Hash


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