Sweet Potato Pie Bites Recipe
If you’re seeking that perfect, crowd-pleasing treat for any gathering—or maybe just a cozy night in—these Sweet Potato Pie Bites capture all the warmth and nostalgia of classic sweet potato pie in a playful, bite-sized form. A creamy, spiced filling is nestled inside crisp mini phyllo shells, then crowned with gooey toasted mini marshmallows for a delightful combination of textures and flavors. Whether you’re new to baking or a seasoned dessert enthusiast, you’ll love watching these disappear as quickly as you plate them!
Ingredients You’ll Need
The beauty of Sweet Potato Pie Bites is in their simplicity and the way each ingredient plays its part to build big flavor in small packages. Here’s what you need, plus a quick tip for each one to guarantee delicious results:
- Cooked and mashed sweet potatoes (1 ½ cups, about 2 medium): Roasting the sweet potatoes brings out a deeper, naturally sweet flavor and keeps the filling silky-smooth.
- Brown sugar (¼ cup): Adds a hint of molasses richness and a lovely caramel note to the filling.
- Granulated sugar (¼ cup): Boosts the overall sweetness and balances the earthy flavor of the sweet potatoes.
- Unsalted butter, melted (2 tbsp): Lends a luxurious, velvety mouthfeel and ties the filling together.
- Large egg (1): Acts as the binder, making the filling creamy and ensuring it sets while baking.
- Vanilla extract (½ tsp): Just a splash brightens and rounds out all the warm spices.
- Ground cinnamon (½ tsp): Essential for that unmistakable pie flavor and aromatic depth.
- Ground nutmeg (¼ tsp): Delivers a cozy, slightly peppery edge for classic holiday vibes.
- Ground ginger (⅛ tsp): Adds a subtle zing that enhances the other spices without overpowering the bite.
- Pinch of salt: Never skip it! Salt wakes up all the sweet and spicy notes in the filling.
- Refrigerated mini phyllo tart shells (1 package, 15 shells): Ready-made shells make this recipe ultra-convenient and irresistibly crisp.
- Mini marshmallows (½ cup): The perfect, chewy-sweet topper that toasts beautifully and finishes the bites with gooey charm.
How to Make Sweet Potato Pie Bites
Step 1: Prepare the Sweet Potato Filling
Start by ensuring your sweet potatoes are cooked through—bake, roast, or microwave them until fork tender. Once they’re cool enough to handle, peel and mash them until ultrasmooth. Blend the mashed potatoes in a bowl with brown sugar, granulated sugar, melted butter, egg, vanilla extract, cinnamon, nutmeg, ginger, and a good pinch of salt. Stir until the mixture is creamy and all the ingredients are fully united, with no streaks or lumps.
Step 2: Assemble the Tart Shells
Place your mini phyllo tart shells on a baking sheet, ensuring a bit of space between each for even baking. Gently spoon about one heaping tablespoon of the sweet potato mixture into each shell. Fill them generously, but take care not to overflow—this keeps things neat and ensures the filling sets properly in the oven.
Step 3: Bake the Bites
Transfer your filled shells into a preheated oven at 350°F (175°C). Bake for 12 to 15 minutes, checking that the filling looks set and the phyllo shells become golden and crisp around the edges. The aroma at this stage is pure comfort—you’ll know they’re ready when the kitchen smells like the holidays!
Step 4: Add Marshmallows and Toast
Once the bites have baked, remove them from the oven. Carefully place 2 or 3 mini marshmallows on top of each one—just enough for a pillowy finish. Put the tray back in the oven for another 2 to 3 minutes, watching closely as the marshmallows puff and begin to turn golden brown. Don’t walk away here; marshmallows go from perfect to burnt quickly!
Step 5: Cool and Serve
Pull the Sweet Potato Pie Bites from the oven and let them cool for several minutes so the marshmallows set slightly, but feel free to serve them warm for maximum ooze and comfort. They’re just as lovely at room temperature, making them incredibly versatile for parties and gatherings.
How to Serve Sweet Potato Pie Bites
Garnishes
You can dial up the presentation by dusting your Sweet Potato Pie Bites with a sprinkle of ground cinnamon, a light drizzle of maple syrup, or even a fine grate of fresh nutmeg just before serving. For a special sparkle, a pinch of turbinado sugar on the toasted marshmallows makes them shimmer and adds delightful crunch.
Side Dishes
These bites shine alongside tangy cranberry relish, a citrusy fruit salad, or even a dollop of vanilla yogurt for added creaminess. At holiday gatherings, try pairing them with spiced nuts, warm apple cider, or mini cheese boards for a playful mix of savory and sweet.
Creative Ways to Present
Go beyond the pie plate by nestling the bites in festive cupcake liners, threading them onto skewers for a dessert kabob, or stacking them on a tiered cake stand for visual impact. For individual servings, tuck a bite into a tiny cup with a cinnamon stick stirrer or offer a “pi(e) flight” with various toppings—your guests will be delighted by the personalized touch!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Sweet Potato Pie Bites in an airtight container at room temperature for up to a day, or in the refrigerator for up to 3 days. The shells will stay reasonably crisp, and the flavor melds beautifully over time. If storing, add marshmallows just before reheating to maintain their fluffy texture.
Freezing
To freeze, assemble and bake the base bites (without marshmallows), then cool completely and layer them with parchment in a freezer-safe container. They’ll keep for up to 2 months. When ready to serve, let them thaw, add marshmallows, and give them a quick toasting in the oven for that just-made freshness.
Reheating
For the best texture, warm Sweet Potato Pie Bites in a 300°F (150°C) oven for about 5–8 minutes. Pop the marshmallows on for the last 2–3 minutes, watching until they toast up soft and golden but not overly gooey. Avoid microwaving, as this can make the phyllo shells soggy.
FAQs
Can I make Sweet Potato Pie Bites ahead of time for a party?
Absolutely! Prepare and bake the base bites, then cool completely and store. Add marshmallows and toast them just before serving for the best texture and flavor—your guests will never know they weren’t made fresh that minute.
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes or yams work in a pinch; just drain them well and mash until smooth. Taste and adjust sugar as needed, since some canned sweet potatoes are packed in syrup and run sweeter.
What if I can’t find mini phyllo tart shells?
Mini phyllo shells are ideal, but mini graham cracker crusts, mini pie shells, or even homemade tart cups using puff pastry or biscuit dough are delicious alternatives. Just bake as directed and watch the edges for doneness.
Can I make these dairy-free or vegan?
For dairy-free bites, swap the butter for coconut oil or dairy-free margarine. To make them vegan, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and opt for vegan marshmallows—everyone can enjoy!
How do I prevent the phyllo shells from getting soggy?
Bake the filled shells right away, don’t overfill, and avoid covering tightly before they’ve cooled. If you’re making them in advance, store the shells separate from the filling and assemble just before baking for maximum crunch.
Final Thoughts
If you’re craving something familiar yet exciting, add these Sweet Potato Pie Bites to your baking lineup—they’re easy to love and even easier to share! Whip up a batch for your next gathering or quiet evening in, and watch as every bite brings a smile. Your kitchen just got a little sweeter!
Print
Sweet Potato Pie Bites Recipe
- Total Time: 30 minutes
- Yield: 15 bites 1x
- Diet: Vegetarian
Description
These Sweet Potato Pie Bites are a delightful twist on the classic sweet potato pie, served in mini phyllo tart shells with a gooey marshmallow topping. Perfect for holiday gatherings or a sweet treat anytime!
Ingredients
Filling:
- 1 ½ cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp unsalted butter, melted
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- Pinch of salt
Shells and Topping:
- 1 package refrigerated mini phyllo tart shells (15 shells)
- ½ cup mini marshmallows
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Mix Filling: In a medium bowl, mix sweet potatoes, sugars, butter, egg, vanilla, spices, and salt until smooth.
- Fill Shells: Place phyllo shells on a baking sheet and fill each with sweet potato mixture.
- Bake: Bake for 12–15 minutes until set.
- Add Marshmallows: Top each bite with mini marshmallows and bake for 2–3 minutes until lightly toasted.
- Serve: Enjoy warm or at room temperature.
Notes
- For extra flavor, add a splash of maple syrup to the filling.
- These bites can be made ahead—bake the filled shells, cool, and store in an airtight container; add marshmallows and toast before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
