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Mini Sweet Potato Pies
My son Levi was only 2 years old when he helped me create this delicious recipe, and it was the first time he told me I love you! I’ll always remember making these with him. —Emily Butler, South Williamsport, Pennsylvania
Ingredients
- 2 large sweet potatoes, peeled and cut into 3/4-inch cubes
- 2 sheets refrigerated pie crust
- 1/4 cup all-purpose flour
- 3 tablespoons cold unsalted butter, cubed
- 1 cup packed brown sugar, divided
Directions
- 1. Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; bake until tender, 35-40 minutes.
- 2. 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.
- 3. 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 3/4 cup brown sugar to food processor; pulse until almost smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping.
- 4. Decrease oven setting to 325°. Bake until crusts are 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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