Sweet Potato Casserole Bites
These Sweet Potato Casserole Bites are perfect for holiday gatherings, offering a delicious combination of creamy sweet potatoes and a crunchy pecan topping.
Equipment
- 1 mini muffin tin lightly greased
- 1 potato masher
- 1 mixing bowls various sizes
Ingredients
Sweet Potato Mixture
- 2 cups mashed sweet potatoes
- 1/4 cup unsalted butter melted
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Pecan Topping
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter melted
Instructions
Preparation
- Peel and cube the sweet potatoes. Boil them until tender, about 20 minutes. Drain and mash until smooth.
- In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, vanilla extract, and cinnamon. Mix until well combined.
- In a separate bowl, mix chopped pecans, flour, brown sugar, and melted butter until crumbly.
- Preheat the oven to 350°F. Spoon the sweet potato mixture into the prepared mini muffin tin, filling each cup about two-thirds full.
- Sprinkle the pecan topping evenly over the sweet potato mixture in each muffin cup.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crunchy.
Serving
- Allow the bites to cool slightly before removing from the tin. Serve warm as an appetizer or snack.
Storage
- Store any leftover bites in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Notes
Pro Tips: For the best texture, ensure the sweet potatoes are thoroughly mashed. Use a potato masher or an electric mixer for a smooth finish.
Ingredient Substitutions: For a nut-free version, omit pecans. Use coconut oil instead of butter for a dairy-free option.
How to Serve: Serve warm with a sprinkle of cinnamon on top for extra flavor.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sweet potato mixture and topping separately and store in the fridge. Assemble and bake just before serving.
Ingredient Substitutions: For a nut-free version, omit pecans. Use coconut oil instead of butter for a dairy-free option.
How to Serve: Serve warm with a sprinkle of cinnamon on top for extra flavor.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sweet potato mixture and topping separately and store in the fridge. Assemble and bake just before serving.