Description
Delicious Sweet Potato Pie Bites featuring roasted sweet potato rounds topped with a creamy cinnamon-infused cream cheese filling and crunchy homemade candied pecans. Perfect for autumn gatherings or a flavorful appetizer, these bite-sized treats combine sweet, creamy, and nutty elements for a delightful taste experience.
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 teaspoon of water, and ½ teaspoon vanilla extract until frothy. In another bowl, combine granulated sugar, ¼ cup brown sugar, and 1½ teaspoons cinnamon. Stir the chopped pecans into the egg white mixture, then fold in the sugar mixture. Spread the pecans evenly on a parchment-lined baking sheet and bake for 30 minutes, stirring halfway through. Once baked, let them 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 evenly. Arrange the slices on a baking sheet in a single layer and bake for 10 minutes. Flip each slice, brush with the remaining 2 tablespoons of maple syrup, and bake for an additional 15 minutes. Allow the sweet potatoes to cool completely before assembling.
- Make the Cream Cheese Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add in the light brown sugar, cinnamon, and vanilla extract. Continue beating until the filling is fluffy and well combined.
- Assemble the Bites: Using a spoon or piping bag, generously top each cooled sweet potato slice with the cream cheese filling. Toss the cooled candied pecans with 1 teaspoon of maple syrup to glaze them lightly, then sprinkle them over each bite.
- Serve: Arrange the Sweet Potato Pie Bites on a platter and serve either warm or at room temperature. Optionally, garnish with a sprinkle of cinnamon or fresh herbs for added presentation appeal.
Notes
- The candied pecans can be made a day ahead and stored in an airtight container.
- Make sure the sweet potatoes are completely cooled before adding the cream cheese filling to prevent melting.
- For a dairy-free option, substitute cream cheese with a vegan cream cheese alternative.
- Adjust sweetness by varying the amount of maple syrup and sugars according to taste.
- This recipe is great for holiday parties or as a sweet appetizer for gatherings.
