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Sweet Potato Casserole Bites

Sweet potato casserole is a Thanksgiving classic! And while most of our gatherings may be far from normal this year, we feel like that gives us even more reason to whip up some of our holiday go-tos that remind us of happy times with family. Whether you love sweet potato casserole, or even if you're not the biggest fan, you don't want to miss these bite-sized delights.



These beauties can be made as an appetizer, a dessert, or even as a side dish to enjoy alongside the rest of the trimmings. It's sweet enough to be considered a treat, but savory and light enough to enjoy before or after dinner! If you're wondering how you're going to create dishes that your whole family can enjoy safely, we've got you covered!


Sweet Potato Casserole Bites

Active time: 30 Min.

Total time: 90 Min.

Servings: 30 bites

Ingredients:


"Pie" Bites

30 Fully Baked Mini Phyllo Dough Shells


Sweet Potato Filling

2 Perfectly Imperfect sweet potatoes

¼ cup light brown sugar

2 tablespoons butter, softened

¼ cup evaporated milk

1 teaspoon vanilla

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

½ teaspoon fresh Perfectly Imperfect orange zest


Pie Topping Options:

1 cup mini marshmallows

3 tablespoons brown sugar + 3 tablespoons crushed pecans (mixed together)


Directions:


Preheat the oven to 400 degrees. Scrub two Perfectly Imperfect sweet potatoes and place in the oven to bake for 35-40 minutes. Once they’re cooked and fork tender, remove the skin and place into a mixing bowl. Reduce the oven temperature to 375 degrees. Next, combine the cooked sweet potatoes with the brown sugar, evaporated milk, butter, vanilla, salt, cinnamon, pumpkin pie spice, and orange zest. Using a mixer or whisk, combine all ingredients until mixture is smooth and creamy. Pour the mixture into a greased baking dish and place in a 375 degree oven for 20-25 minutes. until the top turns golden brown and the mixture is heated all the way through. Remove from the oven and let cool.



Next, add the cooled sweet potato mixture to a pastry bag fitted with a star tip or a large gallon ziplock bag. If using the ziplock bag option, fill the bag the mixture and seal the bag shut. Push the mixture to one corner of the bag (as seen below) and wrap the excess bag around to form a triangle with the bag. Cut the end of the tip off to allow enough space for the mixture to escape. This step can also be done using a teaspoon!


Place the phyllo shells onto a parchment lined baking sheet, spaced about 1 inch apart.



Add about 2 teaspoons of filling to the prepared phyllo shells. If you have a filling left over, don't worry! Just add a little more to some of your bites!



Top 15 of the bites with 3 marshmallows each and add the pecan brown sugar topping to the other half! Bake in a 350 degree oven for about 10 minutes until they are heated through and the marshmallows are nice and golden brown.




We can't wait to see all of your Thanksgiving creations using this week's box of delicious produce! Show us what you're cooking up in your own kitchen this week with your Perfectly Imperfect Produce. Tag us on Facebook and Instagram @perfectlyimperfectproduce so we can share it to inspire others. Happy Thanksgiving PIP Fam! We are so very thankful for each and every one of you.

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