Many sweet potato pie recipes call for boiling the sweet potatoes on the stovetop until tender, but i believe that the best sweet potato pie is made from baked sweet potatoes.
Mini Sweet Potato Pumpkin Pies
Sweet potato pie is rooted in african american history.
Recipe Summary Mini Sweet Potato Pumpkin Pies
Two holiday favorites combined for an amazing dessert. This easy recipe is a favorite of my family and friends when we get together for Thanksgiving or Christmas.Ingredients | Sweet Potato Pie Book Club
1 egg, separated
1 egg
6 mini graham cracker pie crusts (such as Keebler®)
½ (16 ounce) can sweet potatoes, drained and mashed
½ (17 ounce) can pumpkin pie filling
1 cup white sugar
½ cup butter, softened
½ cup milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
6 tablespoons whipped cream, divided
6 walnut halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the white of the separated egg in a small bowl and the yolk in a large bowl. Beat egg white and brush the edges of each pie crust with egg white. Add the second whole egg to the egg yolk; whisk together.
Stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk. Spoon mixture evenly into the pie crusts. Place pies on a baking sheet.
Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.
Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.
Info | Sweet Potato Pie Book Club
prep:
15 mins
cook:
15 mins
additional:
15 mins
total:
45 mins
Servings:
6
Yield:
6 mini pies
