Sweet Potato Casserole Bites

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

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.  

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.

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.

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.)

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

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.

Tips

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

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