MINI SWEET POTATO PIES
Steps:
- For the mini sweet potato pies: Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly.
- Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet.
- Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth.
- Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve.
- For the pecan pineapple topping: Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.
MINI SWEET POTATO PIES
My 2-year-old son, Levi, helped me create this delicious recipe one day and it was the first day he told me "I love you"! I will always remember making these with him. -Emily Butler, South Williamsport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; bake until tender, 35-40 minutes., Meanwhile, on a work surface, unroll 1 crust. Using a 2-1/2-inch round cutter, cut out 12 circles. Press circles onto bottoms and up sides of 12 nonstick mini muffin cups. Repeat with second crust. Chill until filling is ready., In a food processor, pulse flour, butter and 1/4 cup brown sugar until crumbly; set aside for topping. Add baked sweet potatoes and remaining brown sugar to food processor; pulse until almost smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping., Decrease oven setting to 325°. Bake until crust is golden brown, 20-24 minutes. Cool 5-10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
MINI SWEET POTATO PIES
Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!
Provided by NCANNIS
Categories Desserts Pies Sweet Potato Pie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
- Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
- Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
- Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 10.3 g, Cholesterol 0.6 mg, Fat 2.5 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 57.7 mg, Sugar 5.1 g
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