Of all the dishes my mother would bring to our family reunion, her sweet potato pie was the biggest hit. Most dishes would have a few versions from different people, but the only pie allowed on the table was hers. My spin on them is making mini pies and making them a tad richer and sweeter.
Recipe: Mini Sweet Potato Pies
1 pound sweet potatoes
1 cup butter (half softened/half melted)
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup cream
1 tbsp nutmeg
1 tbsp cinnamon
1 tbsp vanilla extract
2 pie crust
Bring a pot of water up to a boil and cook your potatoes for about 45 minutes (skin on) until skin is loose and almost falls off. Pre-heat your oven 350. While taters boil, roll out your crust and find something about the diameter of a pint glass to cut out the mini crust. This will work for a 12 count muffin pan. If you go with a 6 count, you’ll need to find something bigger. I realized the pint glass “measurement”…well because there was one next to me and it worked! The average crust should yield about 10 minis. After you cut out the first batch, you will need to roll your holey dough into a ball and roll out with a pin.
Coat your pan with the melted butter and then press your crust into their molds. You may need to pull the up some one the side (they will fall, so get them as high as you can). Make sure you check for any holes in your crust as well. Then blind back for about 5 minutes just to get them a little firm.
Your potatoes will be about done. I strain them and run cold water over them till they are cool to the touch.
You’ll need to peel your potatoes when cool enough to touch. Just slip a knife under skin and it should come right off. Then put your sweet spuds in a bowl and beat. Once creamy add everything except the cream and eggs. Once mixed thoroughly give a small taste to make sure you’re happy with the flavor. When ready, add your eggs and cream and continue to beat.
Once all mixed up and ready, fill your sweet little cups. bake them in the oven for about 40-50 minutes on the top rack. Check on them at 30 minutes to make sure you don’t over cook them or the crust. The old knife/toothpick test will do the trick. Give them a poke and when it comes out clean, you’re all set.
The butter should make for a crisp yet moist crust and they should pop right out. I like to get them out and to a cooking rack ASAP so they don’t over cook.
Once done, you’ll have mini version of a sweet earthy treat that taste like fall to me!