Thanksgiving Sweet Potato Bites with Cranberry Balsamic Glaze are the perfect plant-based Thanksgiving meal! They are a hearty bite that is full of Fall flavor.
Thanksgiving is almost here! One of the most challenging things to serve at The Big Meal as a plant-based eater, is the main course. Sides are aplenty, dessert is usually covered, but what do you eat when you don’t eat the turkey?
Try these Thanksgiving Sweet Potato Bites with Cranberry Balsamic Glaze.
They are a hearty, warming, Fall-inspired meal that includes all of the favorite Thanksgiving flavors. Sweet potato, check. Cranberry sauce, check. Herbs like sage and thyme, check and check.
Thanksgiving Sweet Potato Bites with Cranberry Balsamic Glaze is fairly easy to make, although a little time consuming, but we are talking about Thanksgiving here. Pull out your pans, preheat your oven, this is the cooking Big League and you are going to crush the game.
You want to start with the meatless balls. The easiest way to make these is with a food processor. It will chop, mix and do the hard work for you. Once the sweet potatoes, beans, oats, and seasonings are broken down and form a dough, all you have to do is roll them in oats to create a crunchy crust and bake them to golden brown.
While the Thanksgiving Sweet Potato Bites are cooking away, its time to make our sauce, which is as simple as simmering the ingredients until they are tender and the sauce has thickened.
To make this a one-dish meal, I like to serve it with some cooked rice. If you are eating this on Thanksgiving and want to serve it with a range of other sides, the Thanksgiving Sweet Potato Bites are perfect on their own with the Cranberry Balsamic Glaze spooned on top.
One thing that makes these Thanksgiving Sweet Potato Bites so perfect for the Holiday they are named after, is that every single thing in this recipe can be made ahead.
The Thanksgiving Sweet Potato Bites can be made, baked, stored in the fridge for a few days and then warmed back up in the oven.
The cranberry sauce can be made even further in advance, frozen, and then reheated on the stove with a splash of water.
The results will taste fresh-cooked, and your work on Thanksgiving Day will be cut down.
For the Sweet Potato Bites:
- 1/2 of a large sweet potato, roughly chopped
- 1/2 of an onion, roughly chopped
- 3 cloves garlic
- 1 (15) oz. can white beans, drained and rinsed
- 1 1/2 cup quick oats + 3/4 cup, separated (GF if needed)
- 1 egg (or 1 flax egg for a vegan version)
- 1 sprig rosemary, leaves removed and stem discarded
- 5 sprigs thyme, leaves removed and stems discarded
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Balsamic Cranberry Sauce:
- 4 cups cranberries (fresh or frozen)
- 2 apples, peeled and diced
- Zest and juice from 1 orange
- 1/4 cup maple syrup
- 1/4 cup balsamic vinegar
1. Preheat the oven to 425 degrees. Spray a cookie sheet with nonstick spray.
2. Add the sweet potato, onion, and garlic into a food processor fitted with the S blade. Process until the mixture has been minced.
3. Add in the white beans, 1 1/2 cups oats, egg, rosemary leaves, thyme leaves, salt and pepper. Process until a dough forms.
4. Add the remaining oats to a shallow bowl. Using a one tablespoon measure, scoop out the sweet potato mixture and roll it into a ball. Roll it in the oats and place on the baking tray. Repeat until all of the bites have been formed. Bake for 20 minutes, flip the bites and bake for another 20 minutes, or until the bites are a golden brown.
5. While the sweet potatoes bites are baking, add all of the balsamic cranberry sauce ingredients into a pot over medium heat. Simmer until the apples and cranberries have softened, and the mixture is a jam-like consistency.
6. Serve the sauce with meatballs and rice, if desired.
Thanksgiving Sweet Potato Bites with Cranberry Balsamic Glaze are the perfect plant-based show stopping Thanksgiving entrée that everyone will love (even the turkey tasters!). This recipe is packed with traditional Thanksgiving flavors. It can be made ahead for an easy and stress-free Thanksgiving Day.