Mini Sweet Potato Pies (makes 6)

Posted November 18th, 2011 in Desserts, Holiday, Recipe

Crust:

2 1/2 cup flour

1 tsp salt

2 tBS sugar

1 1/2 cup unsalted butter, very cold cut into small cubes

7 Tbs shortening

3-4 TBS ice water

Pulse the dry ingredients in the food processor a couple of times. Add the butter and pulse until the size of small peas. Add the shortening and pulse until the mixture resembles coarse cornmeal. Add the water gradually and pulse until the dough just holds together. Form into a disk, wrap in wax paper and let rest in refrigerator for 30 minutes.  Roll out dough on a floured board.  Cut 6 disks 3/4 inch larger all the way around your mini tart pan.

Filling:

1 pound sweet potato or yams

1 stick butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 cup mini marshmallows

Directions

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked mini pie shells. Place on a cookie sheet. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools. Once pie sinks, sprinkle marshmallows on top and return to oven to brown. Watch carefully.

 

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