Description
These Sweet Potato Pie Bites are a delightful handheld dessert featuring roasted sweet potato rounds topped with a creamy cinnamon-spiced cream cheese filling and crunchy candied pecans. Perfect for fall gatherings, they combine the natural sweetness of sweet potatoes with warm spices and a luscious texture for a unique and tasty treat.
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 the oven to 300°F (150°C). In a bowl, whisk together egg whites, ¼ tsp water, and ½ tsp vanilla extract until frothy. In another bowl, combine granulated sugar, ¼ cup brown sugar, and 1½ tsp ground cinnamon. Stir the chopped pecans into the egg white mixture, then fold in the sugar mixture until pecans are well coated. Spread the pecans evenly on a parchment-lined baking sheet and bake for 30 minutes, stirring halfway through to ensure even cooking. Remove from oven and allow to cool completely.
- Roast the Sweet Potatoes: Increase the oven temperature to 400°F (200°C). Toss the sweet potato slices with 2 tablespoons maple syrup until evenly coated. Arrange the slices in a single layer on a baking sheet and bake for 10 minutes. Flip the slices over, brush with the remaining 2 tablespoons of maple syrup, and bake for an additional 15 minutes until tender and caramelized. Remove from the oven and let cool completely.
- Make the Cream Cheese Filling: Using a mixer or whisk, beat the cream cheese until smooth and creamy. Add the ¼ cup light brown sugar, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract. Continue mixing until the filling is fluffy and well combined.
- Assemble the Bites: Spoon or pipe the cream cheese filling onto each cooled sweet potato slice. Toss the cooled candied pecans with 1 teaspoon maple syrup to add extra glaze, then sprinkle generously over the cream cheese topping on each bite.
- Serve: Serve these Sweet Potato Pie Bites warm or at room temperature arranged on a platter. Optionally garnish with a sprinkle of cinnamon or fresh herbs for presentation. Enjoy as a festive appetizer or dessert bite.
Notes
- Ensure sweet potato slices are uniformly cut for even roasting.
- Allow candied pecans to cool fully to prevent melting the cream cheese filling.
- You can prepare candied pecans ahead of time and store in an airtight container.
- For a dairy-free option, substitute cream cheese with vegan cream cheese alternatives.
- Use fresh spices for the best flavor impact.
