SWEET POTATO CHEESECAKE BITES WITH BACON CRUMBLE

SWEET POTATO CHEESECAKE BITES WITH BACON CRUMBLE image

Categories Potato Appetizer Brunch Bake Bacon Fall

Yield 24

Number Of Ingredients 15

Ingredients

2 slices crisp-cooked bacon, finely chopped
3 T. granulated sugar, divided
Pinch ground red pepper
1 C. all-purpose flour
1/4 C. ground toasted pecans
1/2 C. butter, cut up
1 egg yolk, lightly beaten
1 small sweet potato, peeled and cooked
1 to 2 T. milk
1/4 C. butter, softened
3 oz. cream cheese, softened
2 T. packed brown sugar
1 egg
1/4 tsp. pumpkin pie spice
Fresh chives (opt)

Steps:

To cook sweet potato: Wash, peel and cut off woody portions and ends. Cut into quarters for microwave or cube to boil. To cook in microwave, place in casserole with 1/2 C. water. Microwave, covered, on 100% power (high) for 10-13 min. or until tender, stirring once. To boil, cook, covered in enough boiling salted water to cover for 25-30 min. or until tender. Preheat oven to 350 F. Grease 24 1 3/4-inch muffin cups; set aside. For bacon crumble, in a small bowl combine bacon, 1 T. of granulated sugar and ground red pepper; set aside. In medium bowl stir together flour, remaining 2 T. granulated sugar and ground pecans. Using a pastry blender, cut in 1/2 C. butter until pieces are pea size. Stir in egg yolk until combined. Shape dough into 24 balls. Press each ball evenly into bottoms and up sides of prepared muffin cups. Bake for 10 min. Meanwhile, for filling, in small bowl, mash sweet potato and milk with a potato masher or forks until smooth. Measure 1/4 c. sweet potato mixture, reserving any remaining sweet potato mixture for another use. In medium mixing bowl, beat 1/4 C. sweet potato mixture, 1/4 C. butter, cream cheese and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and pumpkin pie spice just until combined, scraping sides of bowl occasionally. Spoon filling evenly into partially-baked crusts. sprinkle with bacon-crumble mixture. Bake about 15 min. more or until filling is set. Cool in pan on wire rack for 5 min. Run a thin knife or thin metal spatula around edge of each cheesecake bite. Carefully transfer to wire rack and let cool. Cover and chill before serving. If desired, sprinkle with fresh chives. To store: Place cooled cheesecake bites in a single layer in an airtight container; cover. Refrigerate for up to 2 days or freeze for up to 1 month. Thaw, if frozen.