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Mini Sweet Potato Casserole Bites
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Mini Sweet Potato Casserole Bites

The perfect bite-sized version of traditional Sweet Potato Casserole! Great holiday appetizer! 
Course Appetizer
Cuisine American
Keyword mini sweet potato casserole bites, sweet potato casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 28 bites
Calories 231kcal
Author Courtney Whitmore - Pizzazzerie

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

You'll have leftover filling, so if you're making these bites for a large crowd, use two more refrigerated pie crusts to make 48 bites. 

Nutrition

Calories: 231kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 150mg | Potassium: 50mg | Sugar: 15g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.7mg