December 01, 2015
Sweet Potato Pie Bites
These Sweet Potato Pie Bites are perfect for dessert or part of a holiday meal. Roasted maple sweet potatoes with cinnamon cream cheese and maple pecans make this dish mouth-watering!
I want to tell you a little about my mother-in-law named Wendy. She is Troy's stepmom and has been around for most of his life. She is the best baker that I have ever met. Desserts from a nice bakery do not even compare. Her desserts are always picture perfect and taste amazing. For any family party we have, she is always in charge of dessert.
She made Adalyn's birthday cake and the amazing chocolate cake for her party. We have been telling her for years that she needs to go into business making and selling desserts. So far, our family is the only lucky recipients of these desserts.
These sweet potato pie bites are so cute, bite-sized and are perfect for any holiday party. People who don't even like sweet potatoes including my mom and husband loved these. They are sweet and can be eaten as part of a meal or for dessert. I had about 8-10 of these on my birthday because they were just that good!
Sweet Potato Pie Bites
Ingredients:
3 large sweet potatoes, peeled and sliced into 1/2 inch slices
8 ounces cream cheese, room temperature
1 cup pecans, finely chopped
1/2 cup light brown sugar, divided
1/4 cup granulated sugar
2 teaspoons cinnamon, divided
4 tablespoons maple syrup
1 teaspoon pure vanilla extract, divided
1 tablespoon egg whites
1 tablespoon egg whites
1/4 teaspoon water
Directions:
1. Preheat oven to 300 degrees. Mix 1/4 cup sugar, 1/4 cup brown sugar and 1 1/2 teaspoons cinnamon in a small bowl. Set aside.
2. Combine egg whites and 1/2 teaspoon vanilla in a larger bowl. Whisk until frothy. Add pecans. Stir until coated. Add sugar mixture. Stir until coated. Spread evenly on parchment lined baking sheet. Bake for 15 minutes (coating will harden on pecans). Stir and return to oven for another 15 minutes.
3. Increase oven temp to 400 degrees. Place potatoes in a large bowl or bag and coat with 2 tablespoons maple syrup. Arrange slices in a single layer on parchment lined baking sheet and bake for 10 minutes. Remove from oven and brush tops, flip slices over and brush again with 2 tablespoons maple syrup. Return to oven and bake additional 15 minutes.
4. Beat cream cheese until smooth. Add 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla. Beat until combined.
5. Spoon (or squirt using decorative pastry tip) cream cheese onto center of cooled potato slices.
Stir 1 teaspoon maple syrup into 1 cup of the candied pecans. Sprinkle on slices and enjoy!
PIN IT HERE
A big thanks to Wendy for this awesome recipe! They stored well for a few days and stayed looking perfect each day. I would definitely make these again!Like this recipe? Check out similar recipes:
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I love sweet potatoes so pinned this recipe. I'm not much for sugar so subbing with my stevia and maple syrup, to use what I have on hand. Thanks!
ReplyDeleteThese look amazing; thanks for the recipe! One question: do you serve these warmed, room temp, or cold?
ReplyDeleteThey are best warm!
DeleteI am so making these this thanksgiving!! Pinned fro later!! :-)
ReplyDeleteI made these for my ddaughters business anniversary dinner. They were fabulous!! I cut back on the sugar added to the pecans and the cream cheese and they were still great! Love the flavors!
ReplyDeleteI made these for our daughters bus in essence anniversary party. They were fabulous! I even cut back on the sugar and they were still great! I will definitely make them again. Thanks for the recipie!
ReplyDeleteThis is a recipe I'm definitely going to try!
ReplyDelete