Mini sweet potato pies are a delightful and bite-sized dessert perfect for any occasion. Here’s a simple recipe to make them:
Ingredients:
For the crust:
– 1 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small cubes
– 3-4 tablespoons ice water
For the filling:
- – 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- – 1/4 cup granulated sugar
- – 1/4 cup packed brown sugar
- – 1/4 cup evaporated milk
- – 1 large egg
- – 1 tablespoon unsalted butter, melted
- – 1/2 teaspoon vanilla extract
- – 1/2 teaspoon ground cinnamon
- – 1/4 teaspoon ground nutmeg
- – 1/8 teaspoon ground ginger
- – Pinch of salt
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin with butter or non-stick cooking spray.
2. To make the crust, in a mixing bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Meanwhile, prepare the filling. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, egg, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
5. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cookie cutter or drinking glass to cut out circles slightly larger than the mini muffin tin cavities.
6. Gently press each dough circle into the greased mini muffin tin cavities, making sure to press the dough up the sides to create mini pie crusts.
7. Fill each mini pie crust with about 1 tablespoon of the sweet potato filling, smoothing the tops with the back of a spoon.
8. Bake in the preheated oven for 15-18 minutes, or until the crust is golden brown and the filling is set.
9. Remove the mini sweet potato pies from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
10. Once cooled, serve the mini sweet potato pies as is or topped with whipped cream or a sprinkle of cinnamon for garnish.
11. Enjoy these delicious mini sweet potato pies as a tasty dessert or snack!
These mini sweet potato pies are sure to be a hit with their buttery crust and creamy sweet potato filling. They’re perfect for parties, gatherings, or anytime you’re craving a little bite-sized treat.