Description
Delight in these Sweet Potato Pie Bites featuring roasted sweet potato rounds topped with a luscious cinnamon cream cheese filling and crunchy, homemade candied pecans. This recipe blends cozy fall flavors with a satisfying texture ideal for appetizers, snacks, or festive gatherings.
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 a separate bowl, combine granulated sugar, ¼ cup brown sugar, and 1½ tsp cinnamon. Stir the chopped pecans into the egg white mixture, then fold in the sugar blend. Spread the mixture evenly over a parchment-lined baking sheet and bake for 30 minutes, stirring halfway through to ensure even candying. Remove from oven and let cool completely.
- Roast the Sweet Potatoes: Increase the oven temperature to 400°F (200°C). Toss the sweet potato rounds with 2 tbsp maple syrup until coated. Arrange them in a single layer on a baking sheet. Bake for 10 minutes, then flip each slice, brush with the remaining 2 tbsp maple syrup, and bake for an additional 15 minutes. Allow the sweet potato slices to cool.
- Make the Cream Cheese Filling: In a mixing bowl, beat the room temperature cream cheese until smooth. Add the ¼ cup light brown sugar, ½ tsp cinnamon, and ½ tsp vanilla extract. Mix thoroughly until the filling is creamy, smooth, and fluffy.
- Assemble the Bites: Spoon or pipe the cream cheese filling onto each cooled sweet potato slice evenly. Toss the cooled candied pecans with 1 tsp maple syrup to lightly glaze, then sprinkle generously over each cream cheese-topped sweet potato bite.
- Serve: Arrange the sweet potato pie bites on a platter and serve warm or at room temperature. Optionally, garnish with a light dusting of cinnamon or fresh herbs for added presentation and flavor.
Notes
- You can prepare the candied pecans a day ahead and store them in an airtight container.
- For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.
- Make sure the sweet potato slices are evenly cut to ensure uniform roasting.
- Use fresh maple syrup for the best flavor; avoid imitation syrups.
- These bites work well as a holiday appetizer or a sweet snack during autumn.
