If Sweet Potato Casserole is your favorite holiday side dish, you will love this bite sized version, perfect for family gatherings!
Mini Sweet Potato Casserole Bites
Hands down, sweet potato casserole is my favorite Thanksgiving side dish. I also love to make it during the Christmas holiday season as well.
Any excuse to eat sweet potato casserole, right? I decided to make a bite sized version, however, because everything is cuter when it’s “mini” so these Mini Sweet Potato Casserole Bites were born!
My favorite part about these little miniature bites are the scalloped pie shells. You could easily use phyllo cups, wonton cups, or pie crust like I did.
I actually used my ravioli cutter (2″ round ravioli cutter) to cut out scalloped pie crusts and pressed them down in a mini muffin tin. Ta-da!
I love how cute they are! I definitely plan to make these little pie shells for other uses too. Who knew a ravioli cutter would be so versatile?
P.S. You could easily use a round cutter, they’ll taste the same. ;)
These are similar to mini sweet potato pies but the filling is my traditional Southern sweet potato casserole. Some are topped with a buttery pecan streusel topping and others are topped with mini marshmallows.
There are definitely two camps in the sweet potato casserole world. Which one are you? Brown Sugar Nut topping or Marshmallow topping?!
These Mini Sweet Potato Casserole Bites would make the perfect bite sized addition to Friendsgiving gatherings or holiday parties! It would also make a delicious Thanksgiving appetizer.
I absolutely love how tiny and tasty these bites are. They’re 1 to 2 bites which is so perfect for parties.
You’ll have leftover filling and topping so I made a small ramekin of sweet potato casserole. You could easily get two more refrigerated pie crusts to make a total of 48 of these bite sized sweet potato casseroles, however.
Mini Sweet Potato Casserole Bites
Ingredients
- 2 refrigerated pie crusts
Sweet Potato Casserole Filling
- 3-4 pounds sweet potatoes
- 1 cup granulated sugar
- 1/2 cup butter unsalted
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping
- 6 tbsp butter melted
- 2/3 cup brown sugar dark or light (I used dark)
- 2/3 cup all-purpose flour
- 1 cup pecans chopped
- 1/2 cup mini marshmallows
Instructions
- Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour. Peel potatoes and place in bowl of electric mixer. Reduce temperature to 325°.
- Beat the sweet potatoes with butter, milk, eggs, vanilla, and salt until smooth. Set aside.
- Use a 2" round cookie cutter or fluted ravioli cutter to cut out 24 mini pie bites. Press them gently into a mini muffin tin sprayed with cooking spray.
- In a separate bowl, combine pecan topping ingredients (butter, brown sugar, flour and pecans). Stir to combine.
- Fill each pie shell with sweet potato casserole filling. Top half with pecan topping and other half with marshmallows.
- Bake for 20-30 minutes or until pie shells are lightly golden.
Notes
Nutrition
I hope you’ll try out these mini sweet potato casserole bites as well as a few of my other favorite holiday dishes listed below!
How do we store these afterwards? And why did my marshmallows completely melt?!