Sweet Potato Pie Bites

Turning a classic dish into bite-sized delights! These Sweet Potato Pie Bites can be enjoyed as a dinner side or dessert. You can even add marshmallows on top as an additive treat!

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I grew up loving the candied mashed yams with marshmallow dish my mom would make around the holidays, specifically on Thanksgiving. So I took a trip down memory land and created my own twist on this holiday dish.

I love how versatile this recipe can be. It can be used as an appetizer, a side dish for dinner, or even for dessert. This is one dish that I now always plan to make an appearance on during the holidays. And since sweet potato puree is available year-round, Joe and I find ourselves whipping up this recipe even when the holidays are over.

Additional options: try changing out the sweet potato puree for pumpkin puree or butternut squash puree.

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Sweet Potato Pie Bites

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For the Pie Crust

Ingredients:

• 1 cup of The Greater Knead’s all-purpose gluten-free flour

• ¼ cup white rice flour

• ½ teaspoon sea salt

• 1 teaspoon arrowroot starch

• ⅓ cup olive oil

• 5 tablespoons dairy-free milk

• 1 egg

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Directions:

1. Whisk together the 2 flours, starch, and salt in a medium-sized bowl.

2. Mix together the oil, milk, and egg together in a separate bowl.

3. Add the wet ingredients to the dry ingredients and combine until the mixture forms a dough-like texture.

4. Line an 8" by 8" square baking pan with parchment paper or grease with oil. Press and shape the crust into the pan and place it into the refrigerator while working on the filling.

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For the Filling:

Ingredients:

• ½ cup dairy-free milk

• ½ cup oil (sunflower, safflower, or olive oil)

• I can of puréed sweet potatoes, about 1 ½ cups

• 2 tablespoons maple or cane sugar

• 2 eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• Mini-marshmallows for topping, optional

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Directions:

1. Preheat the oven to 375°.

2. In a bowl with a hand mixer or in a stand mixer with a whisk attachment, whisk together the milk and oil until blended and start to create small bubbles at the surface; about 5 minutes.

3. Add in the rest of the filling ingredients and mix until evenly combined.

4. Remove the pan from the refrigerator and add the filling over the crust.

5. Place in the center of the oven and bake for 45 to 50 minutes, or until the filling is set and no longer jiggles in the middle.

6. If you are adding the topping, cover the top with mini marshmallows and broil until golden and toasted; about 1 to 2 minutes.

7. Let cool completely before slicing and serving.

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