These whipped Maple Sweet Potato Bites on light and crispy crackers are a fun a delicious appetizer worthy of any holiday gathering!
I don’t know about you, but on Thanksgiving I want ALL the food! Everything on the table looks so delicious and I don’t want to miss out on anything. My strategy to eat everything without overdoing it is to take small portions of each dish I’d like to taste. That way, I get what I want and I don’t get overfull…unless I go back for seconds. 😉
I made these Maple Sweet Potato Bites with those small portions in mind. It’s kind of like having sweet potato casserole in already made for you mini portions! The Breton crackers pair perfectly with the sweet potato mixture. Add some pecans on top and you’ve got yourself a complete appetizer!
You could serve these along with the main course if you want, though. Any way you serve them, they are sure to be enjoyed.
Another plus, besides being so cute, is they are pretty easy to make. Simply cook the sweet potato (I’ve listed 3 different cooking methods to make it easy on you), then mash and mix it with some milk, maple syrup, butter, cinnamon and salt. Put it on the crackers and sprinkle the nuts on top. Voila – easy, fun and delicious hors d’oeuvres for your guests!
What kind of eater are you on Thanksgiving? Do you want all the food or are you selective in what you eat? Let me know in the comments!
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Maple Sweet Potato Bites
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 1x
- Category: Appetizer
- Method: pressure cooker
- Cuisine: American
Description
These whipped Maple Sweet Potato Bites on light and crispy crackers are a fun a delicious appetizer worthy of any holiday gathering!
Ingredients
- 1 medium sweet potato
- 2 Tablespoons whole milk
- 2–3 teaspoons pure maple syrup
- 1 Tablespoon butter
- dash of ground cinnamon
- pinch of salt
- 16 Breton Artisanal Sweet Potato and Ancient Grains Crackers
- ~3 tablespoons chopped pecan pieces
Instructions
Cook the sweet potato until tender:
- Electric pressure cooker method: Peel and chop the sweet potato into 1/2-1-inch cubes. Place the sweet potato cubes in the pressure cooker along with 1/2 cup water. Seal the lid and cook for 4 minutes after pressure is achieved.
- Microwave method: Wash the sweet potato. Using a fork, pierce the sweet potato all over. Place on a microwave safe plate and microwave on high 5-10 minutes (depending on the size) or until tender, rotating the potato once. Allow to cool, then remove the peel.
- Oven method: Preheat oven to 400 degrees F. Wash the sweet potato. Using a fork, pierce the sweet potato all over. Wrap in tin foil and place on a baking sheet. Bake for approximately 45-50 minutes or until tender. Allow to cool, then remove the peel.
Prepare the sweet potato mixture:
- In a medium bowl, place the cooked sweet potato and mash until a uniform consistency is achieved.
- In a small saucepan, combine the whole milk, maple syrup, butter, cinnamon and salt. Whisk together and cook until heated through (frequently stirring so the milk won’t curdle).
- Once the milk mixture is heated through remove from the heat. Pour the milk mixture in with the mashed sweet potato. Whip together until it reaches your desired consistency.
- Place the crackers on a flat surface or serving platter. Using a spoon, you can scoop a heaping tablespoon onto each cracker. OR, you can scoop the whipped sweet potatoes into a plastic baggie and cut a hole in one of the bottom corners, then squeeze out the sweet potatoes onto the crackers, making a swirly onto each potato.
- Top with pecan pieces. Serve immediately.
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