I grew up loving Mini Sweet Potato Pies so I took a trip back down memory lane to put my twist on a holiday classic. This is one dessert that always makes an appearance at Thanksgiving and Christmas. And since sweet potatoes are available year-round, I find myself enjoying them outside of the holidays.
I grew up loving Mini Sweet Potato Pies so I took a trip back down memory lane to put my twist on a holiday classic. This is one dessert that always makes an appearance at Thanksgiving and Christmas. And since sweet potatoes are available year-round, I find myself enjoying them outside of the holidays.
Ingredients
3 sweet potatoes, peeled and sliced
1/2 cup of butter, melted
1/2 cup pure cane syrup
1 tbsp. vanilla extract
1 tbsp. cinnamon
1 tbsp. nutmeg
1 cup sugar
1 cup brown sugar
3 eggs
1/2 cup evaporated milk
Mini pastry shells, frozen
Instructions
Peel, slice, and boil sweet potatoes for 30 minutes until softened.
If you have more time, you can also bake your sweet potatoes. (See note below).
In a large bowl, mash sweet potatoes then add in the remaining ingredients.
Blend all ingredients until smooth (around 5 minutes) and place filling into frozen pie crusts.
Bake for 45 minutes at 350 degrees.