Since Thanksgiving is coming up on Thursday, I thought I would share the recipe for my mini sweet potato pies. It’ll be a nice treat for your guests and family in lieu of making traditional large pies.
|I’m sure your crusts will be prettier. I had a 3 yr for my helper.|
20 oz can Sweet Potatoes
1 tsp Vanilla Extract
1/4 cup Granulated Sugar (optional)
3 tbsp Light Brown Sugar
2 tbsp Butter
1 1/2 cup All-Purpose Flour
2 tbsp Granulated Sugar
7 tbsp Butter, softened
In a large bowl, mix flour and sugar for crust. Add butter and use your hands or rubber spatula to work mixture until butter is fully incorporated. Then add in egg and mix well.
Roll out dough to your desired thickness or 1/4 inch. Use a cookie cutter (or cup) to cut out circles large enough to line muffin tins.
Bake crusts for 10 minutes in a pre-heated 350 degree oven.
While crusts are baking, in another large bowl add all ingredients for filling. Using a potato masher or your hands, mash ingredients together. Be sure to mash the sweet potatoes really well.
Fill pie crusts will filling. You can sprinkle extra brown sugar on the tops of the filling if desired.
Bake for 15 minutes. Remove from oven and let cool. Once cooled you can top them with whipped cream or even a scoop of ice cream!