Mini Sweet Potato Pies

$- 2 medium sweet potatoes (about 1 pound) - 1/2 cup brown sugar - 1/4 cup unsweetened coconut milk - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 tablespoon cornstarch - 1 package of pre-made mini pie crusts (12 mini crusts) - 1 tablespoon melted butter (for brushing) - Whipped cream (for topping, optional) To make mini sweet potato pies, you need fresh ingredients. Start with sweet potatoes; they are the star of this dish. Choose sweet potatoes that are firm and smooth. You will also need brown sugar to add sweetness. Unsweetened coconut milk gives a creamy touch to the filling. Spices are key to a warm flavor. Ground cinnamon and nutmeg bring out the sweetness of the potatoes. A pinch of salt balances the flavors perfectly. Cornstarch helps thicken the filling and keeps it smooth. Next, grab a package of pre-made mini pie crusts. These save time and make life easier. You will also need melted butter for brushing the crusts. This step makes them golden and crisp. Lastly, whipped cream is optional but adds a lovely touch. It makes the pies feel special and festive. With these ingredients, you are ready to create delicious, mini sweet potato pies! - Preheat your oven to 375°F (190°C). This step helps ensure even baking. - Boil 2 medium sweet potatoes in water for about 15-20 minutes or until tender. - After boiling, drain the sweet potatoes and let them cool slightly. This makes them easier to handle. - Once cool, mash the sweet potatoes in a bowl until smooth. This creates a creamy base for your filling. - In the bowl with the mashed sweet potatoes, add 1/2 cup brown sugar and 1/4 cup unsweetened coconut milk. - Pour in 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1 tablespoon cornstarch. - Mix everything until you have a smooth and creamy consistency. This creamy filling is the heart of your mini pies. - Take your package of pre-made mini pie crusts and place them on a baking sheet. - Spoon the sweet potato filling into each crust, filling them about 3/4 full. This allows room for the filling to rise. - Brush the edges of each mini pie with 1 tablespoon of melted butter. This gives a nice golden finish when baked. - Bake the mini pies in your preheated oven for about 25-30 minutes. - The pies are done when the filling is set and the crusts are lightly golden. - After baking, let the mini sweet potato pies cool for a few minutes before serving. If you like, top them with whipped cream for extra delight! To make the filling creamy, I recommend using unsweetened coconut milk. This adds a smooth texture. You can also blend the sweet potatoes well. If you find the filling too sweet, cut back on brown sugar. A touch of salt can balance sweetness too. For a flaky texture, I suggest using cold pie crusts. You can chill them in the fridge before filling. Be careful not to overwork the dough. To prevent over-browning, brush the edges lightly with melted butter. This gives a lovely golden color without burning. Get creative with your toppings! Whipped cream is a classic choice, but try adding crushed nuts or a sprinkle of cinnamon. For a fun presentation, serve the mini pies on a colorful platter. This makes them pop at any gathering! {{image_2}} You can change the flavor of your mini sweet potato pies easily. Try adding spices like ginger or allspice to give it a warm taste. These spices add depth and richness to the filling. You can also use different extracts. Almond extract or maple extract can bring a unique twist. Each choice gives you a new flavor to enjoy. If you want a vegan option, simply swap out the coconut milk for almond or oat milk. These alternatives keep the creamy texture without any dairy. For a gluten-free crust, look for pre-made gluten-free mini pie crusts. Many brands offer great options that taste just as good. These modifications allow everyone to enjoy this treat. These pies are perfect for holiday gatherings. For Thanksgiving, you can add seasonal spices like pumpkin spice for a festive touch. Topping your pies with toasted pecans or mini marshmallows makes them even more special. You could even drizzle some caramel sauce on top for an extra sweet treat. Different toppings can match your holiday theme beautifully. To keep your mini sweet potato pies fresh, store them in the fridge. Place them in an airtight container. This helps prevent them from drying out. They can last up to 4 days in the fridge. For longer storage, you can freeze the pies. Wrap each pie tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay good for up to 2 months in the freezer. When ready to eat, let them thaw in the fridge overnight. To warm up your mini sweet potato pies, the oven works best. Preheat your oven to 350°F (175°C). Place the pies on a baking sheet. Heat them for about 10-15 minutes. This keeps the crust nice and flaky. You can also use a microwave. However, it may make the crust soft. If you use the microwave, heat them for 20-30 seconds at a time. Check often to avoid overheating. Enjoy the warm, creamy filling and flaky crust! Look for a few signs to know when your mini pies are ready. The filling should be set, not jiggly. The crusts will turn a nice golden brown. You can also insert a toothpick into the center. If it comes out clean, your pies are done. They should smell sweet and warm, filling your kitchen with a cozy aroma. Yes, you can make the filling ahead of time. Prepare it and store it in an airtight container in the fridge for up to three days. This way, you can save time on baking day. Just remember to let it come to room temperature before filling the crusts. This helps it blend better and bake evenly. These mini sweet potato pies last about four days in the fridge. Keep them in a sealed container to keep them fresh. If you want to store them longer, freeze them. They can last up to three months in the freezer. Just remember to thaw them in the fridge before you heat them up. Creating mini sweet potato pies is simple and fun. You learned about the key ingredients, step-by-step instructions, and helpful tips to perfect your pies. You can get creative with flavors and toppings, which makes these pies great for any holiday. Proper storage keeps them fresh so you can enjoy them longer. Overall, mini sweet potato pies are a tasty treat everyone will love!$

Indulge in the delightful flavors of Mini Sweet Potato Pies with this simple recipe! Made with creamy sweet potatoes, brown sugar, and warm spices, these adorable treats are perfect for any occasion. In just one hour, you can create 12 mouth-watering pies that delight your taste buds. Ready to impress your friends and family? Click through to discover the full recipe and enjoy baking these sweet treats!

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Ingredients

2 medium sweet potatoes (about 1 pound), peeled and cubed

1/2 cup brown sugar

1/4 cup unsweetened coconut milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 tablespoon cornstarch

1 package of pre-made mini pie crusts (12 mini crusts)

1 tablespoon melted butter (for brushing)

Whipped cream (for topping, optional)

Instructions

Preheat your oven to 375°F (190°C).

In a medium pot, boil the cubed sweet potatoes in water until tender, about 15-20 minutes. Drain and let cool slightly.

In a mixing bowl, mash the cooked sweet potatoes until smooth.

Add brown sugar, coconut milk, vanilla extract, cinnamon, nutmeg, salt, and cornstarch to the mashed sweet potatoes. Mix until well combined and smooth.

Place the mini pie crusts on a baking sheet. Spoon the sweet potato filling into each crust, filling them about 3/4 full.

Brush the edges of the mini pies with melted butter for a golden finish.

Bake in the preheated oven for about 25-30 minutes, or until the filling is set and the crusts are lightly golden.

Let the mini sweet potato pies cool for a few minutes before serving. Top with whipped cream if desired.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 mini pies