Why You’ll Love This Recipe

These bites are simple to prepare and bring an elegant, gourmet feel to any meal. They’re perfect for both sweet and savory lovers, combining earthy sweet potatoes with creamy, spiced filling and nutty toppings. Not only do they taste amazing, but they also store well and can be made ahead of time for easy entertaining.

Ingredients

3 large sweet potatoes, peeled and sliced into ½-inch rounds
8 ounces cream cheese, room temperature
1 cup pecans, finely chopped
½ cup light brown sugar, divided
¼ cup granulated sugar
2 teaspoons cinnamon, divided
4 tablespoons maple syrup
1 teaspoon pure vanilla extract, divided
1 tablespoon egg whites
¼ teaspoon water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 300°F. In a small bowl, mix ¼ cup sugar, ¼ cup brown sugar, and 1½ teaspoons cinnamon. Set aside.
In a larger bowl, whisk together egg whites and ½ teaspoon vanilla until frothy. Add pecans, stir to coat, then mix in the sugar blend. Spread on a parchment-lined baking sheet and bake for 15 minutes, stir, then bake another 15 minutes.
Increase oven temperature to 400°F. Toss sweet potato slices with 2 tablespoons maple syrup and arrange in a single layer on a baking sheet. Bake for 10 minutes, flip, brush with remaining maple syrup, and bake for 15 more minutes.
Beat cream cheese until smooth. Add ¼ cup brown sugar, ½ teaspoon cinnamon, and ½ teaspoon vanilla; mix until creamy.
Spoon or pipe the cream cheese mixture onto cooled sweet potato slices. Top with candied pecans tossed with 1 teaspoon maple syrup.
Serve warm or at room temperature.

Servings and Timing

Servings: About 24 bites
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

Mini Marshmallow Topping: Swap pecans for mini marshmallows and broil for a few seconds for a toasted finish.
Vegan Version: Use vegan cream cheese and agave syrup in place of maple, and omit egg whites.
Spiced Twist: Add a pinch of nutmeg or cloves to the cream cheese mixture for deeper warmth.

Storage/Reheating

Store sweet potato pie bites in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to warm through. These can also be served at room temperature, making them a great make-ahead appetizer.

FAQs

Can I make these sweet potato bites ahead of time?

Yes, assemble them up to a day in advance and store in the fridge. Reheat or serve at room temperature.

Can I use yams instead of sweet potatoes?

Yes, yams can work, but true sweet potatoes offer a better texture and sweetness for this recipe.

Are these served warm or cold?

They are best served warm, but they are also delicious at room temperature.

Can I make them nut-free?

Yes, simply omit the pecans or replace them with sunflower seeds for a nut-free version.

What’s the best way to pipe the cream cheese filling?

Use a piping bag with a decorative tip for a fancy look, or a plastic bag with the corner snipped off for ease.

Can I use flavored cream cheese?

Yes, try a honey or maple-flavored cream cheese to enhance the sweetness.

How long can the candied pecans be stored?

They can be stored in an airtight container for up to a week and used as toppings on other dishes too.

Can I double the recipe for a party?

Absolutely! Just increase all ingredients accordingly and use multiple baking sheets.

Do I need to peel the sweet potatoes?

Yes, peeling ensures a smoother, more elegant presentation and better texture.

Can I use a different sweetener than maple syrup?

Honey or agave syrup can be used in place of maple syrup if desired.

Conclusion

These sweet potato pie bites are a flavorful, elegant, and easy-to-make dish that’s perfect for holidays, parties, or anytime you want a sweet and savory treat. With creamy cinnamon-spiced cream cheese and crunchy maple pecans, they’re sure to be a favorite on any table!