These Sweet Potato Pie Bites are a family favorite. I made them for Thanksgiving one year, and my husband and son couldn’t get enough of them. My son eats them all year round. We use goat cheese but you can play around with the combinations. I like blue cheese crumbles with chopped walnuts, as well as this version. These are seriously yummy!
These maple roasted sweet potato pie bites are topped with whipped cheese, and a crunchy, pecan topping! I could eat these delicious bites, all day long.
| Servings | Prep Time |
| 3 people | 5 minutes |
| Cook Time |
| 20 minutes |
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These maple roasted sweet potato pie bites are topped with whipped cheese, and a crunchy, pecan topping! I could eat these delicious bites, all day long.
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Ingredients
- 1 pound sweet potato (yam) peeled and sliced appx. 1/3 inch thick rounds
- 1/2 tbsp Pure Maple Syrup plus additional for drizzling
- 1/4 cup + 2 tbsp Pecans finely chopped
- 1 pkg Whipped Cheese (your favorite ) We like whipped goat cheese
Servings: people
Instructions
- Preheat your oven to 400 degrees. Spray baking tray with cooking oil, or line with parchment paper.
- Place the sweet potatoes onto the prepared pan, brush with butter. Sprinkle with salt.
- In a small baking dish, toss together the chopped pecans and 1/2 tbsp of maple syrup, making sure to evenly coat them. Spread them out in the same dish, in a one flat layer.
- Place both the potatoes and the pecans into the oven and cook for 10 minutes.
- At this point, check on the pecans to make sure they aren't burned - you want them nice and golden brown.
- Flip the potatoes and cook for an additional 10-15 minutes, until they are just fork tender and the outsides are golden. If the pecans aren't done by the time you flip the potatoes, give them a stir and watch them closely, checking every few minutes at this point, as they can burn quickly.
- Spoon the whipped cheese on the center of each roasted potato slice and sprinkle on the toasted pecans.
- Drizzle each slice with Maple syrup and DEVOUR.
Recipe Notes
Modified from recipe by
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