Prepare the Candied Pecans:
Preheat your oven to 300°F (150°C). In a small bowl, mix together 1/4 cup granulated sugar, 1/4 cup light brown sugar, and 1 1/2 teaspoons cinnamon. Set aside.
In a larger bowl, combine the egg whites and 1/2 teaspoon vanilla extract. Whisk until frothy.
Add the chopped pecans to the egg white mixture and stir until evenly coated. Sprinkle the sugar mixture over the pecans and stir until well-coated.
Spread the coated pecans evenly on a parchment-lined baking sheet. Bake for 15 minutes, then stir and return to the oven for an additional 15 minutes. The coating should harden on the pecans. Remove from the oven and let cool.
Prepare the Sweet Potato Slices:
Increase the oven temperature to 400°F (200°C). Place the sweet potato slices in a large bowl or bag and coat them with 2 tablespoons of maple syrup.
Arrange the slices in a single layer on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven, brush the tops with more maple syrup, flip the slices over, and brush again with the remaining 2 tablespoons of maple syrup.
Return the sweet potatoes to the oven and bake for an additional 15 minutes, until they are tender and slightly caramelized. Remove from the oven and let cool.
Make the Cream Cheese Topping:
In a mixing bowl, beat the cream cheese until smooth. Add 1/4 cup light brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla extract. Beat until the mixture is well combined and creamy.
Assemble the Sweet Potato Pie Bites:
Once the sweet potato slices have cooled, spoon or pipe the cream cheese mixture onto the center of each slice using a decorative pastry tip if desired.
Stir 1 teaspoon of maple syrup into 1 cup of the candied pecans. Sprinkle the candied pecans over the cream cheese topping on each sweet potato slice.
Serve and enjoy!