MINI SWEET POTATO HAND PIES
Warmly spiced with a flaky crust, these mini pies are a great single-serving treat. If you're cooking for just one or two people, the leftovers freeze well and taste delicious warmed up in a toaster oven.
Provided by Brie Norris
Categories Toaster Oven Desserts
Time 29m
Number Of Ingredients 11
Steps:
- Adjust the oven's cooking rack to the middle position and preheat to 400°F or 375°F for convection/forced fan ovens. If using a toaster oven, select the BAKE setting.
- Lightly grease a quarter sheet pan or line with a silicone baking mat.
- In a medium bowl combine the mashed sweet potato, brown sugar, vanilla, cinnamon, nutmeg, salt, and pecans. Taste and add more sugar or spices as desired.
- Unroll pie crust onto a lightly floured surface and roll to a 1/8 to 1/4-inch thickness.
- Use a 3-inch round cookie cutter to cut out circles from the dough. Reroll dough scraps to make more rounds.
- Spoon 1½ to 2 teaspoons of filling onto one side of each round. Fold the un-topped dough over the filling side and press the edges with a fork to seal well. Cut two ½-inch vents on the top of each pie to release steam during baking.
- Lightly brush the top of the pies with half and half or cream and sprinkle with sugar.
- Bake until golden brown, about 12 to 14 minutes.
- Cool pies on the pan for 5 minutes, then carefully move to a wire rack to cool completely.
- Serve mini pies warmed or chilled, they taste great dipped in whipped cream!
Nutrition Facts : Calories 81 calories, Carbohydrate 9.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4.3 grams fat, Fiber 0.4 grams fiber, Protein 0.8 grams protein, SaturatedFat 0.6 grams saturated fat, ServingSize 1 mini hand pie, Sodium 77 milligrams sodium, Sugar 3.1 grams sugar
MINI SWEET POTATO PIES
Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!
Provided by NCANNIS
Categories Desserts Pies Sweet Potato Pie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
- Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
- Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
- Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 10.3 g, Cholesterol 0.6 mg, Fat 2.5 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 57.7 mg, Sugar 5.1 g
MINI SWEET POTATO PIES
Steps:
- For the mini sweet potato pies: Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly.
- Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet.
- Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth.
- Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve.
- For the pecan pineapple topping: Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.
MINI SWEET POTATO PIES
Provided by Aaron McCargo Jr.
Categories dessert
Time 40m
Yield 24 mini pies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Put the pre-made mini shells inside a greased 24-count mini muffin pan.
- In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.
- For the Whipped Cinnamon Cream Cheese:
- Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.
BIG DADDY'S MINI SWEET POTATO PIES
I saw these on a recent episode of Big Daddy's House. They look easy and yummy and I can't wait to try them!
Provided by FeelinYummy
Categories Pie
Time 40m
Yield 24 mini pies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Put the pre-made mini shells inside a greased 24-count mini muffin pan.
- In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce.
- Beat with a hand-held electric mixer until well combined.
- Dollop 2 to 3 tablespoons of the pie mixture into each shell.
- Bake until the custard sets, about 25 minutes.
- Remove from the oven and set aside to cool.
- For the Whipped Cinnamon Cream Cheese:.
- Add the cream cheese, cream, sugar and cinnamon to a large bowl.
- Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency.
- Transfer the mixture to a disposable pastry bag with a star tip.
- Pipe a small amount of whipped cream cheese on each mini sweet potato pie.
- Arrange on a serving platter and serve.
FRIED SWEET POTATO PIES
With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. This recipe, however, resulted from an experiment at a church bake sale when we had excess pastry. People couldn't get enough! -Marilyn Moseley, Toccoa, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 25 pies.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours. , In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 1-1/2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. , In a cast-iron or an electric skillet, heat 1 inch of oil to 375°. Fry pies, in batches, until golden brown, 1 minute. Drain on paper towels. If desired, dust with confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 287 calories, Fat 17g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 294mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
MINI SWEET POTATO PIES RECIPE BY TASTY
Here's what you need: pie crust, butter, cinnamon, sugar, sweet potato, butter, eggs, vanilla, ground cinnamon, ground nutmeg, ground cloves, ground ginger, salt, brown sugar, sugar, powdered sugar
Provided by Steph Cozza
Categories Desserts
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium-sized bowl, combine all filling ingredients until smooth. Set aside.
- Roll out pie crust.
- Spread butter, cinnamon, and sugar over pie crust.
- Using a cup or a cookie cutter, cut 4-inch (10 cm) circles from the pie crust.
- Scoop about 2 tablespoons of the potato mixture into half of the cut-out crusts.
- 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.
- Bake 400°F (200°C) for 20 minutes or until golden brown.
- Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 318 calories, Carbohydrate 38 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams
LOADED POTATO MINI HAND PIES
These mini hand pies are like a loaded baked potato encased in a buttery flaky crust! Great for snack time or a light lunch. Serve with additional sour cream for dipping, if desired.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Savory Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
- Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
- Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
- Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
- Brush beaten egg over the pies using a pastry brush.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 14.2 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 4.6 g, Sodium 260.4 mg, Sugar 0.4 g
MINI SWEET POTATO PIES
My 2-year-old son, Levi, helped me create this delicious recipe one day and it was the first day he told me "I love you"! I will always remember making these with him. -Emily Butler, South Williamsport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- 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 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., 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 : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
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