Sweet Potato Pie Bites

Why You’ll Love This Recipe

I like this recipe because it’s unique yet simple to make. Instead of a traditional pie, I get the same comforting flavors in individual, handheld bites. The roasted sweet potatoes are tender and slightly caramelized, the cinnamon cream cheese adds creaminess, and the candied pecans bring the crunch. These bites are always a crowd-pleaser, even for people who say they don’t normally like sweet potatoes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
1/4 teaspoon water

Directions

1. I preheat the oven to 300°F.

2. In a small bowl, I mix 1/4 cup sugar, 1/4 cup brown sugar, and 1 1/2 teaspoons cinnamon.

3. In a larger bowl, I whisk egg whites and 1/2 teaspoon vanilla until frothy, then stir in the pecans. I add the sugar mixture, stir to coat, and spread the pecans on a parchment-lined baking sheet. I bake them for 15 minutes, stir, and return them for another 15 minutes until the coating hardens.

4. I increase the oven temperature to 400°F. In a large bowl or bag, I coat the sweet potato slices with 2 tablespoons maple syrup. I arrange them on a parchment-lined baking sheet and bake for 10 minutes.

5. I remove the potatoes, brush the tops with maple syrup, flip them, and brush again with the remaining 2 tablespoons maple syrup. I return them to the oven for another 15 minutes until tender and caramelized.

6. Meanwhile, I beat the cream cheese until smooth. I add 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla, beating until combined.

7. Once the sweet potatoes are cooled, I spoon or pipe the cream cheese mixture onto the centers.

8. I stir 1 teaspoon maple syrup into 1 cup of the candied pecans and sprinkle them over the bites before serving.

Servings and Timing

This recipe makes about 24–30 bites, depending on the size of the sweet potatoes. It takes about 25 minutes to prepare, 40 minutes to bake, and around 1 hour and 5 minutes total.

Variations

I sometimes use whipped mascarpone instead of cream cheese for a lighter filling. For extra holiday flavor, I add a pinch of nutmeg or ginger to the cream cheese mixture. If I want a crunchier topping, I swap pecans for walnuts or almonds. For a savory twist, I reduce the sugar in the filling and add a touch of goat cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat them, I place them on a baking sheet and warm them in the oven at 325°F until just heated through. The cream cheese softens a bit, but they still taste delicious.

FAQs

Can I make these ahead of time?

Yes, I often prepare the sweet potatoes and pecans ahead, then add the cream cheese and assemble before serving.

Can I use store-bought candied pecans?

Yes, but I like making them from scratch for better flavor and texture.

Can I substitute maple syrup with honey?

Yes, honey works well, though it has a slightly different flavor.

Can I make these bites vegan?

Yes, I use dairy-free cream cheese and maple syrup, and skip the egg whites for the pecans.

Do I need to peel the sweet potatoes?

I prefer peeling them for a smoother bite, but keeping the skin on works too.

Can I serve these cold?

Yes, I sometimes serve them chilled, but I prefer them slightly warm for the best flavor.

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

I like using a pastry bag with a star tip, but a plastic bag with the corner cut off works too.

Can I make a larger version instead of bites?

Yes, I layer roasted sweet potato rounds in a casserole dish, spread the cream cheese mixture, and top with pecans for a bigger version.

Can I use yams instead of sweet potatoes?

Yes, yams work too, but they may be slightly sweeter and softer.

How do I keep the pecans crunchy?

I store them separately and sprinkle them on just before serving to keep them crisp.

Conclusion

These sweet potato pie bites are one of my favorite holiday recipes because they’re fun, festive, and absolutely delicious. I love how each bite has the perfect mix of tender sweet potato, creamy cinnamon filling, and crunchy pecans. They’re always a hit at parties, and I find myself making them year after year.