Your favorite Thanksgiving pie, deconstructed. These Roasted Sweet Potato Pie Bites combine maple syrup, whipped spreadable cheese, and a crunchy pecan topping!
I have a friend who’s been trying to lose weight for years. For a long time, he didn’t have much success, because even though he is a daily runner, he simply can’t resist the urge to cook the decadent, creative meals he’s passionate about. He’s not just a guy who cooks tasty dinners—his meals are elegant and truly push the boundaries of culinary skills. His meals look like James Beard Award finalists, deserving of Michelin stars.
His solution to this came last year when he decided that no, he wasn’t going to deny indulging in his culinary passions. He was simply going to scale them down to their basic essences, like reducing a fraction to its smallest state of existence. For example, his giant banana split became a single caramelized slice of banana, maraschino cherry juice foam (for whipped cream), pulverized walnut dust, and a tempered chocolate disc with a Nutella drizzle. The whole thing was about 100 calories, if that. He hit his goal weight within the year.
My friend’s solution reminds me a lot of the concept for these roasted sweet potato pie bites. This recipe takes a big, dense, sugary flavor—sweet potato casserole or pie—and breaks it down into four distinct ingredients (five if you count salt). Each ingredient is left whole, rather than mixed together, so your tongue can distinguish between each flavor and texture. Trust me when I say that a roasted sweet potato pie bite has everything you crave from sweet potato casserole or sweet potato pie, with far less caloric density than a serving of either. It’s maple syrup-sweet, creamy, ever-so-slightly salty, and crunchy, all in one go.
Are Roasted Sweet Potato Pie Bites Healthy?
These delicious dessert snacks are healthy. The best part about them is that they only have five ingredients, counting the salt, and most of them are unprocessed foods. Sweet potato is high in fiber, potassium, and B vitamins, and pecans are full of protein, fiber, and healthy fats. Maple syrup is considered an unrefined sugar. Laughing Cow Light Swiss Cheese is definitely processed, but it provides calcium, protein, and vitamins A and D. You can easily make this vegan by using spreadable vegan cream cheese instead of the Laughing Cow.
Think Small To Add More Pops Of Flavor
To make this tiny bite even more impressive, take a few minutes to think about other minimalist ingredients that would add a disproportionate amount of flavor. A dash of cinnamon on top of the bites, or even mixed in with the maple syrup, would be an excellent addition. How about a single mini-marshmallow on top, torched briefly with a match to mimic the toasty marshmallow topping on a sweet potato casserole? Or, reserve a handful of pecan halves to candy in the oven, and add one to each bite. Oh, the possibilities.
How Do I Store Leftovers?
Ideally, you’d only make as many of these as you need to serve at one time. But if you end up with leftover assembled pie bites, carefully place them in a shallow dish with an airtight lid, all in one layer, and store in the fridge for up to 3 days. Serve warmed in the air fryer at 330°F for 5 minutes (they don’t have to be piping hot or super crunchy!), or serve them cold for a different spin.
Serving Suggestions
These roasted sweet potato pie bites beg to be served after Thanksgiving dinner with a big glass of Eggnog, but you can serve them anytime you like. I enjoy them after a Roasted Chicken dinner with something light on the side, like Rice And Cabbage or a Vegetable Rice Pilaf. I also think they help fix the ol’ afternoon slump as a snack, paired with a big glass of Homemade Caramel-Vanilla Iced Coffee, because there’s nothing like sugar and caffeine.
Recipe
Ingredients
- 1 pound sweet potatoes (1 very large potato or 2 medium-large potatoes) peeled and sliced about ⅓-inch thick
- 1 1/2 tablespoons pure maple syrup divided, plus additional for drizzling
- Salt
- 1/4 cup + 2 tablespoons pecans finely chopped
- 8 wedges Laughing Cow® Creamy Swiss Light Cheese
Instructions
- Preheat your oven to 400℉ and spray a baking sheet with cooking spray. Set aside.
- In a large bowl, mix together the sliced sweet potatoes and 1 tablespoon maple syrup, reserving the rest for later. Rub the maple syrup into the potatoes thoroughly until well-coated.
- Place the sweet potatoes onto the prepared pan. Spray the tops lightly with cooking spray and sprinkle with salt.
- In a small baking dish, toss together the chopped pecans and the remaining 1/2 tablespoon of maple syrup, making sure to evenly coat them. Spread them out in the same dish, in a single flat layer.
- Place both the potatoes and the pecans into the oven and cook for 10 minutes. Check on the pecans after 10 minutes to make sure they don't burn! They are done when golden brown.
- Flip the potatoes and cook for an additional 10-15 minutes, until they are 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.
- While the pecans and potatoes cook, unwrap the wedges of cheese and place into a medium bowl. With an electric hand mixer, beat the cheese until smooth.
- Spoon the whipped cheese on the center of each roasted potato slice and sprinkle on the toasted pecans.
- Drizzle each slice with maple syrup. Serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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