MapleSweet Potato MiniPies Jazzy Vegetarian Vegan and Delicious! from jazzyvegetarian.com
Description
This sweet potato mini pie recipe is perfect for those who love the taste of sweet potatoes and want to try something new. The mini pies are a great dessert for any occasion, and they're easy to make. The filling is creamy and sweet, with a hint of cinnamon, nutmeg, and vanilla. The pie crust is buttery and flaky, making it the perfect complement to the sweet potato filling.
Prep Time
The prep time for this recipe is around 30 minutes.
Cook Time
The cook time for this recipe is around 35 minutes.
Ingredients
For the pie crust: - 1 1/2 cups all-purpose flour - 1/2 teaspoon salt - 1/2 teaspoon sugar - 1/2 cup unsalted butter, cold and cubed - 1/4 cup ice water For the sweet potato filling: - 2 cups mashed sweet potatoes - 1/2 cup brown sugar - 1/4 cup unsalted butter, melted - 1/4 cup heavy cream - 2 eggs - 1 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1 teaspoon vanilla extract
Equipment
- Mixing bowls - Whisk - Measuring cups and spoons - Rolling pin - 3-inch cookie cutter - Muffin tin
Method
1. Preheat the oven to 350°F. 2. In a mixing bowl, whisk together the flour, salt, and sugar for the pie crust. 3. Add the cubed butter to the dry mixture and use your fingers to mix until the mixture is crumbly. 4. Add the ice water and mix until the dough comes together. 5. Roll out the dough on a floured surface to about 1/8 inch thick. 6. Use a 3-inch cookie cutter to cut out circles of dough. 7. Press each circle of dough into the muffin tin. 8. In a separate mixing bowl, whisk together the mashed sweet potatoes, brown sugar, melted butter, heavy cream, eggs, cinnamon, nutmeg, and vanilla extract for the sweet potato filling. 9. Spoon the sweet potato filling into each pie crust. 10. Bake for 30-35 minutes or until the crust is golden brown and the filling is set. 11. Let the mini pies cool for a few minutes before removing them from the muffin tin.
Notes
- You can make the pie crust ahead of time and store it in the refrigerator for up to 3 days. - You can also make the sweet potato filling ahead of time and store it in the refrigerator for up to 2 days.
Nutrition Info
- Serving size: 1 mini pie - Calories: 250 - Fat: 13g - Carbohydrates: 31g - Protein: 3g
Recipe Tips
- Make sure the butter for the pie crust is cold to ensure a flaky crust. - You can use a fork to crimp the edges of the pie crust for a decorative touch. - You can top the mini pies with whipped cream or chopped pecans for an extra special touch.
Post a Comment for "Sweet Potato Mini Pie Recipe"