Sweet Potato Appetizer Cups

By Tyla | Last modified on Dec 4, 2025

Featured in: Side Dishes

These Sweet Potato Appetizer Cups are the perfect warm and crispy bite to bring cozy fall flavors to your holiday gatherings. Roasted sweet potatoes infused with cinnamon and brown sugar pair beautifully with toasted pecans, all nestled in delicate golden phyllo shells for an irresistible bite-sized appetizer.

Whether you’re hosting a Friendsgiving celebration, a festive brunch, or a comforting holiday happy hour, these cups deliver rich, autumnal taste with minimal fuss. A drizzle of maple syrup or a sprinkle of feta adds the perfect finishing touch to elevate this simple yet elegant dish.

Why You’ll Love This Recipe

Easily made with store-bought mini phyllo shells for a quick, hassle-free appetizer.
Combines sweet, savory, and crunchy textures to delight every palate.
Perfectly suited for holiday parties, brunches, and cozy fall gatherings.

Ingredients

Mini phyllo shells: 15 count package of delicate and crispy shells creating perfect bite-sized cups for filling.
Small sweet potato: Peeled and thinly sliced or diced to roast until soft and caramelized, providing natural sweetness.
Olive oil: One tablespoon to lightly coat the sweet potatoes ensuring tender roasting and enhanced flavor.
Cinnamon: A quarter teaspoon adds warm, cozy spice that complements the sweet potato beautifully.
Brown sugar: One tablespoon gives a subtle caramelized sweetness balancing savory elements.
Chopped pecans: A quarter cup toasted for a crunchy texture and nutty depth.
Maple syrup or honey: Optional one tablespoon drizzle for extra warmth and sweetness at serving.
Pinch of salt: Enhances all the flavors and balances the sweetness perfectly.
Shaved Parmesan or feta: Optional garnish for a salty, tangy finish to contrast the sweet ingredients.

Instructions

Preheat the oven to the right temperature: Set your oven to 375°F (190°C) to prepare for roasting the sweet potatoes and warming the phyllo shells. This temperature ensures even caramelization without burning the delicate phyllo.
Toss sweet potatoes with seasoning: In a bowl, combine the peeled and sliced sweet potatoes with olive oil, cinnamon, brown sugar, and a pinch of salt. Mixing thoroughly coats each piece to develop flavor and encourages caramelization during roasting.
Roast sweet potatoes until tender: Spread the sweet potatoes evenly on a baking sheet and roast for 20–25 minutes. Roasting softens the potatoes and creates caramelized edges that add depth and sweetness to each bite.
Arrange and fill phyllo cups: Place the mini phyllo shells on a baking tray for stability. Spoon a few pieces of the roasted sweet potato followed by chopped pecans into each cup, layering flavors and textures for a balanced bite.
Add optional cheese topping: If desired, sprinkle shaved Parmesan or a small crumble of feta over each cup. The salty cheese cuts through the sweetness for a sophisticated flavor contrast.
Bake to crisp and warm through: Return the filled phyllo cups to the oven for 5–7 minutes. This step warms the filling and crisps the shells to perfection, ensuring a delightful crunch in every bite.
Finish with a drizzle and serve warm: Remove from the oven and optionally drizzle each cup with maple syrup or honey for added sweetness and a glossy finish. Serve immediately while warm to enjoy the best texture and flavor.

You Must Know

Use fresh mini phyllo shells for optimal crispiness; avoid refrigerated ones that may become soggy when filled.
Roast sweet potatoes uniformly to ensure tender centers and caramelized edges.
Customize toppings to your taste—try swapping pecans for walnuts or using goat cheese for a tangy twist.

Storage Tips

Store leftover appetizer cups in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven to retain crispness and flavor.

Serving Suggestions

Serve these sweet potato cups alongside a fall-inspired salad or charcuterie board. They pair wonderfully with warm spiced drinks or crisp white wine for holiday entertaining.

Professional Tips

Thinly slice sweet potatoes uniformly to ensure even roasting and consistent texture in each bite.
Pre-toast pecans lightly in a dry pan to bring out their nuttiness without overpowering the sweetness.
Handle phyllo shells gently to prevent breaking—fill just before baking to maintain crispness.

FAQs

Can I prepare these appetizer cups ahead of time?: You can roast the sweet potatoes and chop pecans a day ahead. Assemble and bake phyllo shells just before serving to keep them crisp.
Are these suitable for gluten-free diets?: Mini phyllo shells typically contain gluten, but for gluten-free options, look for specialty phyllo or substitute with gluten-free pastry cups.
Can I make these vegan?: Yes, omit the cheese or use vegan cheese alternatives, and choose maple syrup instead of honey for a vegan-friendly version.
What is the best way to slice the sweet potato?: Use a sharp knife or mandoline to achieve thin, even slices that roast evenly and fit well into the mini phyllo cups.
How can I add extra flavor to this appetizer?: Try adding a pinch of smoked paprika or nutmeg to the sweet potatoes before roasting for a deeper spice profile.
Can pecans be substituted?: Walnuts or toasted almonds work great as alternatives, providing similar crunch and nuttiness.
How should I serve these at a party?: Arrange the warm appetizer cups on a decorative platter and provide toothpicks or small forks for easy serving and eating.