Description
Sweet Potato Pie Bites are delightful bite-sized treats featuring roasted sweet potato rounds topped with a creamy cinnamon-spiced cream cheese filling and crunchy homemade candied pecans. These flavorful mini pies combine natural sweetness with a satisfying texture, perfect for a festive appetizer or a unique dessert offering.
Ingredients
Scale
For the Sweet Potato Base
- 3 large sweet potatoes, peeled and sliced into ½-inch rounds
- 4 tbsp maple syrup (divided)
For the Candied Pecans
- 1 cup pecans, finely chopped
- 1 tbsp egg whites
- ¼ tsp water
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1½ tsp ground cinnamon
- ½ tsp pure vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese, room temperature
- ¼ cup light brown sugar
- ½ tsp cinnamon
- ½ tsp vanilla extract
Instructions
- Candy the Pecans: Preheat your oven to 300°F (150°C). In a bowl, whisk together the egg whites, ¼ tsp water, and ½ tsp vanilla extract until the mixture is frothy. In another bowl, combine the granulated sugar, ¼ cup brown sugar, and 1½ tsp ground cinnamon. Mix the finely chopped pecans into the egg white mixture, then fold in the sugar and cinnamon blend until pecans are well coated. Spread this mixture evenly on a parchment-lined baking sheet and bake for 30 minutes, stirring halfway through to ensure even candying. Remove and let cool completely.
- Roast the Sweet Potatoes: Increase the oven temperature to 400°F (200°C). Toss the sweet potato slices with 2 tablespoons of maple syrup to coat. Arrange them in a single layer on a baking sheet. Bake for 10 minutes, then flip each slice, brush with the remaining 2 tablespoons of maple syrup, and bake for an additional 15 minutes until tender and caramelized. Allow the slices to cool thoroughly before assembling.
- Make the Cream Cheese Filling: Beat the room temperature cream cheese in a mixing bowl until smooth and creamy. Add the ¼ cup light brown sugar, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract, blending until the mixture becomes fluffy and well combined.
- Assemble the Bites: Using a spoon or a piping bag, neatly place the cream cheese filling onto each cooled sweet potato round. Toss the cooled candied pecans with 1 teaspoon of maple syrup to add extra glaze, then sprinkle them generously over the cream cheese topping on each bite.
- Serve: Serve the sweet potato pie bites warm or at room temperature arranged on a platter. For an extra touch, garnish with a light dusting of cinnamon or fresh herbs if desired. These bites make an excellent appetizer or dessert for gatherings and special occasions.
Notes
- If you prefer, substitute pecans with walnuts or almonds for different nut flavors.
- Make sure the sweet potato slices are cool before adding the cream cheese filling to prevent melting.
- The candied pecans can be made a day ahead and stored in an airtight container to save time.
- For a dairy-free option, try using vegan cream cheese alternatives.
- Adjust the amount of cinnamon and maple syrup according to your sweetness preference.
