I’m having a serious moment with this cookie crumble.
If three years counts as a serious moment, then yes — this is one of those.
This all began with the cinnamon sugar hasselback sweet potatoes — a recipe I adore — and these bites are essentially a deconstructed, easier-to-eat version of that idea. No careful slicing required, but everything you love is still there, plus a fluffy meringue and a crunchy oatmeal cookie crumble for texture and sweetness.
Sweet potato casserole can feel like a lot of work: boiling or roasting, mashing and flavoring, then adding a topping and often a layer of marshmallows. These little rounds simplify the process. Roast spiced slices until tender, whip up a quick meringue, and finish with a skillet-toasted oatmeal crumble for contrast. They’re smaller, cuter, and fast to prepare.
Obsession is a strong word, but these deserve it.
The one limitation is that these are best served fresh — they don’t hold well when made far in advance like a traditional casserole. That makes them ideal as an appetizer, a small gathering treat, or even a festive weeknight dinner when you want something seasonal without the fuss.
Keeping Thanksgiving flavors year-round is a perfectly valid life choice.
Roasted Sweet Potato Casserole Bites
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Ingredients
- 4 large sweet potatoes, sliced into 1/2 inch rounds
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
meringue
- 2 egg whites
- 1/3 cup sugar
oatmeal cookie crumble
- 3 tablespoons unsalted butter
- 2/3 cups old fashioned rolled oats
- 2/3 cups brown sugar
- 1/4 cup chopped pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
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Preheat oven to 400°F (204°C). Toss the sweet potato rounds in a large bowl with maple syrup and olive oil until evenly coated. In a small bowl, combine brown sugar, cinnamon, salt, pepper, nutmeg and ginger; sprinkle over the potatoes and toss to distribute. Arrange the rounds in a single layer on parchment-lined baking sheets (you may need two). Roast for 15 minutes, flip the slices, then roast another 15 minutes until tender.
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While the potatoes finish roasting, prepare the meringue.
meringue
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Reduce oven temperature to 325°F (163°C) when the potatoes are done. Beat the egg whites until frothy, then gradually add the sugar while continuing to beat on medium-low. Continue until stiff peaks form. Spoon or pipe the meringue onto each sweet potato round, return to the oven, and bake 8 to 10 minutes until lightly golden and set. Remove and let cool slightly before adding the crumble.
oatmeal cookie crumble
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Warm a skillet over medium heat and melt the butter. Add the oats, brown sugar, pecans, cinnamon and salt, stirring to coat. Cook, stirring frequently, until the oats are toasted and the sugar is caramelized, about 5 to 6 minutes. Transfer to parchment to cool, break into pieces, and sprinkle over the meringue just before serving.
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Thanks — I appreciate you!
Now somebody please make me a stuffing bite.