Description
Sweet Potato Pie Bites are a delightful and bite-sized twist on the classic Southern dessert. Featuring roasted sweet potato rounds topped with a creamy cinnamon-spiced cream cheese filling and crunchy candied pecans, these no-fuss treats combine natural sweetness with rich texture, perfect for parties, holiday gatherings, or an elegant snack.
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 water, and ½ teaspoon vanilla extract until frothy. In another bowl, combine the granulated sugar, ¼ cup brown sugar, and 1½ teaspoons cinnamon. Stir the chopped pecans into the egg white mixture, then fold in the sugar blend. Spread the pecan mixture evenly on a parchment-lined baking sheet and bake for 30 minutes, stirring halfway through. Once done, remove from oven and let the candied pecans 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 until evenly coated. Arrange the slices in a single layer on a baking sheet. Bake for 10 minutes, then carefully flip each slice. Brush the flipped side with the remaining 2 tablespoons of maple syrup and bake for an additional 15 minutes. Remove from oven and allow the sweet potato rounds to cool.
- Make the Filling: Using a mixer, beat the cream cheese until smooth and creamy. Add the light brown sugar, cinnamon, and vanilla extract, mixing thoroughly until the filling is fluffy and well combined.
- Assemble the Bites: Spoon or pipe the cream cheese filling onto each cooled sweet potato slice, spreading it evenly. Toss the cooled candied pecans with 1 teaspoon of maple syrup to glaze them lightly, then sprinkle the pecans generously on top of each bite.
- Serve: These Sweet Potato Pie Bites can be served warm or at room temperature. Arrange them on a platter or tray for an inviting presentation, optionally garnishing with a dusting of cinnamon or fresh herbs to enhance the visual appeal and aroma.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth and fluffy filling.
- For extra flavor, consider adding a pinch of nutmeg to the cream cheese filling.
- These bites can be made ahead and stored refrigerated for up to 2 days; bring to room temperature before serving.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Adjust the sweetness by modifying the amount of maple syrup and sugars used in the recipe to your preference.
