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4 Ingredient Sweet Potato Pie Bites - These gluten free maple roasted sweet potato pie bites are a quick and easy snack or appetizer that tastes just like sweet potato pie, but are a whole easier to make! Perfect for Thanksgiving! | FoodFaithFitness.com | @FoodFaithFit
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Roasted Sweet Potato Pie Bites {4 Ingredients}

These maple roasted sweet potato pie bites are topped with whipped The Laughing Cow® spreadable cheese, and a crunchy, pecan topping! They're a 4 ingredient way to reinvent your snacking that tastes like pie!
Course Appetizer, Snack
Cuisine American
Keyword bite sized appetizers, gluten free snacks, sweet potato pie, sweet potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Taylor

Ingredients

  • 1 Lb Sweet potato peeled and sliced about 1/3 inch thick (about 1 very large potato)
  • 1 1/2 Tbsp Pure Maple syrup divided + additional for drizzling
  • Salt
  • 1/4 Cup + 2 Tbsp Pecans finely chopped
  • 1 Package The Laughing Cow® Creamy Swiss Light Cheese Wedges 8 wedges total

Instructions

  • Preheat your oven to 400 degrees and spray a baking sheet with cooking spray. Set aside.
  • In a large bowl mix together the sliced sweet potatoes and 1 Tbsp Maple syrup, reserving the rest of later. Make sure to REALLY rub the maple syrup into the potatoes, and get them nice and 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 Tbsp of Maple syrup, making sure to evenly coat them. Spread them out in the same dish, in a one flat layer.
  • Place both the potatoes and the pecans into the oven and cook for 10 minutes. At this point, check on the pecans to make sure they aren't burned - you want them nice and golden brown.
  • Flip the potatoes and cook for an additional 10-15 minutes, until they are just 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, as they can burn quickly.
  • While the pecans and potatoes cook, unwrap the wedges of The Laughing Cow 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 and DEVOUR.