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 PUMPKIN PIES
Two holiday favorites combined for an amazing dessert. This easy recipe is a favorite of my family and friends when we get together for Thanksgiving or Christmas.
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the white of the separated egg in a small bowl and the yolk in a large bowl. Beat egg white and brush the edges of each pie crust with egg white. Add the second whole egg to the egg yolk; whisk together.
- Stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk. Spoon mixture evenly into the pie crusts. Place pies on a baking sheet.
- Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.
- Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.
Nutrition Facts : Calories 518 calories, Carbohydrate 68.8 g, Cholesterol 106.6 mg, Fat 25.5 g, Fiber 5.2 g, Protein 5.4 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 42.7 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.
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
SWEET POTATO-PUMPKIN PIE
My family LOVES pumpkin and sweet potatoes a lot, especially around the holidays:). Once while making holiday pies, I mixed the pumpkin and sweet potatoes together. WAA LAA a new yummy pie.
Provided by Jill22 2
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Mash sweet potatoes well.
- In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup.
- Mix until thick ,creamy and well combined.
- Pour into pie crusts.
- Place on a cookie sheet.
- Bake in a preheated 425°F oven for 15 minutes.
- Then lower temperature to 350°F and bake for 45 minutes longer.
- Remove from oven cool completely.
- Serve with Cool-Whip, ice cream, and/or whip cream.
- Enjoy!
MINI SWEET POTATO PIES
Coconut milk gives the spiced sweet potato filling in these small pies a delicate custard texture, and coconut flakes on top deliver a toasted nuttiness. This recipe calls for pressing two dozen tiny crusts into a mini-muffin tin, which may seem tedious, but is easy with the help of a wine or champagne cork, which is the ideal size for tamping down the graham cracker crumbs. These two-bite (OK, one-bite) pies need to be chilled, so they're ideal for making ahead and can be refrigerated for up to three days.
Provided by Genevieve Ko
Categories pies and tarts, dessert
Time 1h15m
Yield 2 dozen mini pies
Number Of Ingredients 14
Steps:
- Start the filling: Prepare a steamer. Steam the sweet potato over medium-high heat until falling-apart tender, 15 to 20 minutes. Transfer the sweet potato to a food processor and purée until smooth. Alternatively, smash and stir with a heavy whisk until smooth.
- Meanwhile, make the crust: Heat oven to 350 degrees. Line 24 cups of a mini-muffin tin with paper liners. Mix the graham cracker crumbs with the butter, sugar, pumpkin pie spice and salt in a bowl until evenly combined.
- Divide mixture evenly among the mini-muffin liners (about 1 packed teaspoon per cup). Using a wine cork or your fingertips, firmly press the crumbs into an even layer. Bake until brown at the edges, 6 to 8 minutes.
- While the crust bakes, finish the filling: Smash the sugar, butter, pumpkin pie spice and salt until well combined, then stir in 3/4 cup sweet potato, the coconut milk and the rum until smooth. Stir in the egg until just incorporated.
- When the crusts are done, divide the filling among the hot crusts (about 1 tablespoon per cup). Sprinkle with the coconut flakes. Return to the oven and reduce the temperature to 325 degrees.
- Bake until the coconut is golden brown and the pies are set, 30 to 35 minutes. Cool in the pans on a wire rack until room temperature, then transfer to the refrigerator. Chill until cold, at least 2 hours.
SWEET POTATO MINI CAKES
Whenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. -Joyce Larson, New Market, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings (1 dozen mini cakes).
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. , Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.
Nutrition Facts : Calories 528 calories, Fat 30g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 287mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
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