Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Mini Sweet Potato Pies

by Steph Cozza

Ingredients

for 6 servings

Crust

  • 5 oz
    pie crust, or whatever’s leftover (140 g)
  • 1 tablespoon
    butter
  • 1 tablespoon
    cinnamon
  • 1 tablespoon
    sugar

Filling

  • 2 cups
    sweet potato, mashed, leftovers (400 g)
  • 3 tablespoons
    butter
  • 2 eggs
  • 1 teaspoon
    vanilla
  • ½ teaspoon
    ground cinnamon
  • ½ teaspoon
    ground nutmeg
  • ¼ teaspoon
    ground cloves
  • ¼ teaspoon
    ground ginger
  • ¼ teaspoon
    salt
  • ¼ cup
    brown sugar (55 g)
  • ¼ cup
    sugar (50 g)
  • powdered sugar, for dusting

Advertisement

Preparation

  1. In a medium-sized bowl, combine all filling ingredients until smooth. Set aside.
  2. Roll out pie crust.
  3. Spread butter, cinnamon, and sugar over pie crust.
  4. Using a cup or a cookie cutter, cut 4-inch (10 cm) circles from the pie crust.
  5. Scoop about 2 tablespoons of the potato mixture into half of the cut-out crusts.
  6. Using the other half of the circles, place them on top of the circles that have potatoes on them. Press the edges down with a fork to seal. Brush with egg wash.
  7. Bake 400°F (200°C) for 20 minutes or until golden brown.
  8. Sprinkle with powdered sugar.
  9. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this