Sweet Potato Casserole Bites

These delicious Sweet Potato Casserole Bites are a game-changer for holiday entertaining! We've taken the classic Thanksgiving side dish and transformed it into a savory-sweet, bite-sized appetizer wrapped in flaky Puff Pastry. Each bite features a creamy, savory sweet potato filling made with a secret ingredient—Campbell’s® Cream of Mushroom Soup—to replace the usual eggs and milk, giving it a unique depth of flavor. Topped with a crunchy brown sugar and pecan streusel, these two-bite tarts are the perfect make-ahead dish for your next holiday party or family gathering. For the traditional side dish, see our recipe for Sweet Potato Casserole.
  • prep: 15 minutes
  • bake: 18 minutes
  • total: 33 minutes
  • Serves: 24

Recipe

Ingredients

  • 2 1/2 pounds sweet potato, peeled and cut into 2-inch chunks
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 1 cup packed light brown sugar, amount divided in recipe below
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

  1. Heat the oven to 400°F.  Lightly grease two 24-cup (1 3/4 inch) mini muffin pans. 

  2. Place the sweet potatoes into a 4-quart saucepot and add water to cover.  Heat over high heat to a boil. Reduce heat to medium.  Cook for 12 minutes or until the sweet potatoes are tender.  

  3. While the potatoes are cooking, unfold one pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x12-inch rectangle. With the long side of the pastry sheet facing you, use a sharp knife to cut  the pastry sheet lengthwise into six 2-inch strips. Then cut the pastry sheet crosswise into four 2 1/2-inch strips. This will create 24 (2-inch x 2 1/2-inch) pastry rectangles. Press the rectangles into the mini-muffin pan cups. Repeat with remaining pastry sheet to make 48 rectangles.

  4. For the topping, combine the remaining 1/2 cup brown sugar, flour and butter in a bowl and use a fork or pastry cutter and mix until the mixture is crumbly. Stir in the chopped pecans.

  5. Drain sweet potatoes and mash with a fork or potato masher.  Stir in the soup and 1/2 cup brown sugar until combined and set aside. (Use a little less brown sugar if you prefer the mixture to be less sweet.)

  6. Fill each muffin cup with about 1 1/2 tablespoons of sweet potato filling. Top each mini muffin with about 1 teaspoon of topping.  

  7. Bake for 18-20 minutes or until pastry is light golden brown.  Remove from oven and let cool 5 minutes before removing from muffin pan.

  8. If you only have mini muffin pans that make 12 minis at a time, simply bake the bites in batches.

  9. To help keep pastry pieces evenly sized, use a pizza cutter or pastry wheel with a ruler to guide the cutting of the pastry. 

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

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