Thursday, November 15, 2018

Ain't It Sweet Potato Mini Pies™

This is a great alternative to pumpkin pie.

This perfect for fall and the holidays.

I've used sugar but you can use your favorite sweetener if desired, instead.

I've used a reduced fat milk and butter but you can use vegan options instead if desired. 

2 - 3 large sweet potatoes quartered and peeled
1/4 - 1/3 c. each: low fat milk, butter
1//4 tsp. pumpkin pie spice
1/8 tsp salt (optional)
1 /8 - 1/4 c. sugar (optional)
Non stick cooking spray
1 - 2 egg
1 pkg. pie crusts
1/8 - 1/3 c. flour (enough to dust work board and rolling pin)

Preheat oven to 375 F'.

Spray muffin tin with non stick cooking spray 

Rinse, peel and quarter sweet potatoes. 

Place potatoes and salt in pot with water and boil for 20 - 30 minutes or until tender. 

While sweet pototoes are cooking, with clean hands sprinkle some flour on work board and rolling pin. 

Roll dough out to desired thickness. Put the rim of a large clean glass on pie crusts to cut out 12 circles. Place crusts in each of the muffin tins.

Drain water from potatoes in colander or strainer. Transfer potatoes back to pot.

Crack two egg in bowl, beat slightly. 

Mash with potato masher or ricer. While mashing add butter, salt, sugar, pumpkin spice, milk, eggs. Mix with a clean fork.

 Divide sweet potato mixture into each of the muffin tins. 

Place in oven and bake for 20 - 40 min. or until done.

Serves 4 - 6 approx. ( 2 - 3 mini pies each).

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