Mini
Sweet Potato Pies Recipe
Ingredients
:
2
large sweet potatoes, peeled and cut into 3/4-inch cubes
2
sheets refrigerated pie crust, room temperature
1
cup packed brown sugar, divided
1/4
cup all-purpose flour
3
tablespoons cold unsalted butter, cubed
How
To Make Mini Sweet Potato Pies :
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 one 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 :
1
mini pie: 156 calories, 6g fat (3g saturated fat), 7mg cholesterol, 67mg
sodium, 25g carbohydrate (12g sugars, 1g fiber), 1g protein.