Jump to Recipe·Print Recipe

Mini sweet potato casseroles bites you can eat with your hands? Yep, they’re as magical as they sound. These Sweet Potato Casserole Bites pack all the cozy, creamy, toasty flavor of the classic Thanksgiving side, only this time, it’s bite-sized and baked in a muffin tin. Whether you’re planning a holiday menu or just want something a little extra for Sunday dinner, these are the kind of treats that make people stop mid-bite and go, “Wait, what are these!?”

I started making these when I wanted something festive but easy to prep ahead. They turned out to be the first thing gone at the table, no leftovers, just crumbs and compliments. They’re fluffy, lightly sweetened, topped with buttery pecan crunch, and have just the right hint of cinnamon. Best part? They’re super simple to whip up, but look and taste like something you spent all day on. These sweet potato bites are basically the cozy comfort food your holiday (or any day) needs.

Why You’ll Love These Sweet Potato Casserole Bites

The first time I served these at Thanksgiving, my aunt asked for the recipe before she even finished chewing. That’s when I knew we had a winner. They’re the perfect mix of creamy, crunchy, sweet, and buttery, all in one handheld bite.

Here’s why you’ll love making them:

  • Perfect for Parties: No scooping or serving spoons needed. These are made in muffin tins for easy grab-and-go portions.
  • Crowd-Pleaser Flavor: They’ve got all the classic sweet potato casserole flavor, but with a golden pecan topping that adds a delicious crunch.
  • Easy to Prep Ahead: Bake them ahead of time and reheat right before serving. No last-minute chaos required.
  • Kid + Adult Approved: A fun twist on a holiday classic that even picky eaters love.
  • Minimal Ingredients, Big Flavor: Just a handful of simple ingredients that work together perfectly.
Sweet Potato Casserole Bites - EVRYFOODIE
Sweet Potato Casserole Bites EVRYFOODIE

Ingredients Breakdown

Here’s what you’ll need and why each one matters:

  • Sweet Potatoes – Naturally sweet and creamy once mashed, they’re the star of the show. Roasted or boiled both work well—just make sure they’re super soft.
  • Brown Sugar – Adds a deep caramel-like sweetness that balances the cinnamon and vanilla.
  • Eggs – Help bind everything together while giving the bites a slightly fluffy texture.
  • Butter – Adds rich, savory depth to both the filling and the topping.
  • Vanilla Extract – Gives a warm, sweet aroma that makes these feel extra cozy.
  • Cinnamon – Just a touch for warmth and that classic fall spice vibe.
  • Mini Marshmallows – Optional but encouraged—because melty marshmallows + sweet potato = holiday happiness.
  • Chopped Pecans – Toasty, buttery crunch on top that contrasts the creamy filling in the best way.

Variations & Substitutions

Want to switch things up or need a dietary tweak? Here are a few ideas:

  • Nut-Free: Skip the pecans and sprinkle crushed pretzels or graham crackers on top for crunch without the nuts.
  • Dairy-Free: Use plant-based butter and a dairy-free marshmallow substitute.
  • Make It Less Sweet: Cut the brown sugar in half for a more savory version that still has great flavor.
  • Add a Spice Twist: Try adding a pinch of nutmeg or pumpkin pie spice to amp up the fall vibes.
  • Topping Swap: Swap marshmallows with a cream cheese swirl for a tangy, rich topping.

STEP BY STEP INSTRUCTIONS

1. Preheat the Oven and Prep the Pan

Get your oven to 350°F and lightly grease a 24-cup mini muffin tin. This helps the bites pop out easily once they’re baked.

Sweet Potato Casserole Bites - EVRYFOODIE

2. Make the Sweet Potato Filling

In a large bowl, mix together your mashed sweet potatoes, brown sugar, eggs, melted butter, vanilla, and cinnamon. Stir until everything is smooth and creamy.

3. Fill the Muffin Tin

Scoop the sweet potato mixture into the muffin cups, filling each one about ¾ of the way full. You want a little room for the topping.

4. Add the Toppings

Sprinkle the tops with chopped pecans and, if using, a couple mini marshmallows. Don’t overdo it, just enough for that golden finish.

5. Bake

Pop the pan in the oven and bake for 20–25 minutes. You’ll know they’re ready when the edges are set and the tops are golden.

6. Cool and Serve

Let these Sweet Potato Casserole Bites cool in the pan for about 5 minutes, then use a spoon to gently lift each bite out. Serve warm and watch them disappear.

  • RELATED RECIPE:

A Few Helpful Tips

  • Use very soft mashed sweet potatoes – the smoother the mash, the creamier the bites.
  • Grease your pan well – these can stick if your muffin tin isn’t prepped right.
  • Let them rest before removing – this helps them firm up and release cleanly.
  • Make ahead tip: Bake them the day before and warm in a 300°F oven for 10 minutes before serving.

Serving Suggestions & Pairings

These little bites are perfect for:

  • Holiday Dinners: Serve alongside turkey, stuffing, or ham—just like a traditional sweet potato casserole, but easier.
  • Brunch Boards: Add to a fall-themed brunch with mini quiches, apple slices, and cranberry muffins.
  • Toppings Galore: Try drizzling a little maple syrup or a dusting of powdered sugar for extra flair.

Storage, Reheating, and Freezing Tips

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze individually on a tray, then transfer to a freezer bag. They’ll keep for 2 months. Reheat straight from frozen at 300°F for 12–15 minutes.
  • Reheat: For best texture, reheat in the oven instead of the microwave so the topping stays crisp.
  • RELATED RECIPE:

FAQ

Yes! Just make sure to drain them well and mash until smooth. They work great in a pinch.

You can use a regular muffin tin and just adjust the bake time to about 30–35 minutes. They’ll be more like mini pies!

Absolutely. They’re still delicious with just the sweet potato filling—especially if you want something simpler or lower in sugar.

A little of both! They’re sweet like dessert, but mild enough to serve as a holiday side dish.

Enjoying These Sweet Potato Casserole Bites

These Sweet Potato Casserole Bites always remind me of Thanksgiving at my grandma’s house, where the sweet potato casserole had extra marshmallows and zero leftovers. Making them mini just makes it more fun (and a lot easier to sneak seconds). Whether you’re hosting or heading to a potluck, these little guys always show up big on flavor, and get gobbled up fast.

If You Try It, We’d Love to Hear About It

Don’t forget to snap a pic and tag us @evryfoodie on your favorite social media!
We’d love to see your delicious creation.

Tried this recipe? Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Sweet Potato Casserole Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Looking to impress your friends at Friendsgiving? These Mini Sweet Potato Casserole Bites are like the party animals of the appetizer world – small, but full of flavor and ready to get the holiday festivities started! Plus, they’re the perfect size for sneaking an extra bite when no one’s looking. Who needs a full-size casserole when you can have these adorable little bites of joy?

  • Total Time: 1 hr 40 min
  • Yield: 24 1x

Ingredients

Scale

2 refrigerated pie crust

Sweet Potato Casserole Filling

3-4 pounds sweet potatoes

1 cup granulated sugar

1/2 cup unsalted butter

1/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

TOPING

6 tbsp butter – melted

2/3 cup brown sugar – dark or light (I used dark)

2/3 cup all-purpose flour

1 cup chopped pecans

1/2 cup mini marshmallows

Instructions

  1. Start by preheating the oven to 400°. Then, bake the sweet potatoes at the same temperature for 1 hour. After baking, peel the potatoes and transfer them to the bowl of an electric mixer. Lower the oven temperature to 325°.

  2. In the electric mixer bowl, combine the sweet potatoes with butter, milk, eggs, vanilla, and salt until the mixture is smooth. Set it aside.

  3. Using a 2″ round cookie cutter or a fluted ravioli cutter, create 24 mini pie bites. Gently press them into a mini muffin tin that has been sprayed with cooking spray.

  4. In a separate bowl, mix together the pecan topping ingredients (butter, brown sugar, flour, and pecans) until well combined.

  5. Fill each pie shell with the sweet potato casserole filling. Top half of them with the pecan topping and the other half with marshmallows.

  6. Bake the mini pies for 20-30 minutes or until the pie shells turn lightly golden.

Equipment

Notes

You will end up with extra filling, so if you are preparing these bites for a big group, consider using two additional refrigerated pie crusts to make a total of 48 bites.

  • Author: Jennifer West
  • Prep Time: 15 min
  • Cook Time: 1 hr 25 min
  • Category: Appetizers
  • Method: Baking

Did you make this recipe?

Share a photo and tag us @evryfoodie — we can’t wait to see what you’ve made!

Similar recipes to check out

you might also LIKE TO check out

author avatar
Jennifer West Senior Recipe Editor
As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.
See Full Bio
Pin
Tweet
Posted In: APPETIZER RECIPES

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star