Description
Delightful Sweet Potato Pie Bites featuring roasted sweet potato rounds topped with a creamy cinnamon-spiced cream cheese filling and crunchy candied pecans. These bite-sized treats combine the warm flavors of maple syrup, cinnamon, and vanilla, making them perfect for holiday parties or dessert gatherings.
Ingredients
Sweet Potato Base
- 3 large sweet potatoes, peeled and sliced into ½-inch rounds
- 4 tbsp maple syrup (divided)
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
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 a separate 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 blend until evenly coated. Spread the mixture evenly on a parchment-lined baking sheet and bake for 30 minutes, stirring halfway through to ensure even cooking. Remove and allow to cool completely.
- Roast the Sweet Potatoes: Increase oven temperature to 400°F (200°C). Toss 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, flip each slice, brush with the remaining 2 tablespoons of maple syrup, and bake for an additional 15 minutes until tender and slightly caramelized. Remove from oven and let cool.
- Make the Cream Cheese Filling: In a mixing bowl, beat the room temperature cream cheese until smooth and creamy. Add 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: Using a spoon or piping bag, top each cooled sweet potato round with a generous dollop of the cream cheese filling. Then, toss the cooled candied pecans with 1 teaspoon maple syrup to enhance stickiness and sprinkle them atop each bite.
- Serve: Arrange the assembled sweet potato pie bites on a platter. Serve warm or at room temperature. Optionally garnish with a light dusting of cinnamon or fresh herbs for elevated presentation.
Notes
- Ensure sweet potatoes are sliced evenly for uniform roasting.
- The egg whites help the sugar and spices adhere to the pecans for a perfect candy coating.
- Use room temperature cream cheese for a smooth filling texture.
- These bites can be prepared in advance and refrigerated; bring to room temperature before serving.
- For a vegan variation, substitute cream cheese and egg whites with plant-based alternatives.
