Recipes
Sweet Potato Cheesecake Bites with Bacon Crumble
24 servings
50 minutes total (Active 20 minutes)
Shopping list
Ingredients
- 1 small sweet potato
- 3 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- Cooking spray
- 1 (24-ct) package refrigerated sugar cookie dough
- 4 slices precooked bacon, finely chopped
- 2 tablespoons sugar
- ⅛ teaspoon ground red pepper
- 2 tablespoons brown sugar
- 1 egg (or ¼ cup egg substitute)
- ¼ teaspoon pumpkin pie spice
- 1 (8-oz) container sour cream (or crème fraiche)
Steps
- Preheat oven to 350°F. Microwave sweet potato on HIGH for 7–8 minutes or until tender when pierced with a fork. Cut cream cheese and butter into small pieces; place in medium bowl to soften.
- Coat 24-cup mini-muffin pan lightly with spray. Separate cookie dough, placing one square in each cup of muffin pan. Press dough evenly, using fingertips, into bottom of cup and up sides to form a crust.
- Chop bacon; combine with sugar and red pepper. Divide mixture and reserve one-half for garnish.
- Remove skin and mash sweet potato with a fork (or potato masher). Measure ¼ cup sweet potato; add to cream cheese and butter, then add brown sugar. Mix with an electric mixer on medium speed until light and fluffy. Beat in egg and pumpkin pie spice until blended.
- Fill each cup with about 1 teaspoon of sweet potato mixture. Sprinkle one-half of the bacon mixture over top. Bake 15–20 minutes or until crust is golden and center is set. Cool 10 minutes in pan; turn out with a fork. Top each cup with sour cream and remaining one-half bacon mixture. Serve or chill up to 2 days.
Amount per 1⁄24 recipe serving: Calories 160, Total Fat 10g, Sat Fat 4.5g, Trans Fat 1.5g, Chol 30mg, Sodium 100mg, Total Carb 15g, Fiber 0g, Sugars 10g, Protein 2g, Calc 2%, Vitamin A 10%, Vitamin C 0%, Iron 2%