Mini Sweet Potato Pies Recipe



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.


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