Description
Delicious Mini Sweet Potato Pies for Cozy Fall Moments
Ingredients
Scale
- 3 medium Sweet Potatoes
- 1/2 cup Unsalted Butter
- 1 cup Brown Sugar
- 1/2 cup Evaporated Milk
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1 pinch Ground Nutmeg
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Clove
- 1/4 teaspoon Salt
- 2 Premade Pie Crusts
- 1 cup Mini Marshmallows
- 1/2 cup Candied Pecans
Instructions
- Preheat your oven to 400°F.
- Bake the sweet potatoes by poking them with a fork and wrapping them in tin foil for 50-60 minutes.
- Cool and unwrap the sweet potatoes. Peel and mash until smooth.
- Prepare the brown butter in a small saucepan over medium heat for about 5 minutes.
- Pour the brown butter into a large bowl and let it cool.
- Mix the cooled sweet potatoes with the brown butter, brown sugar, evaporated milk, eggs, vanilla extract, and spices until smooth.
- Cut the pie crusts into 4-inch rounds using a cutter to make 18 rounds.
- Press each round into a muffin cup and fill with sweet potato mixture.
- Tap the muffin tray gently to release air bubbles.
- Bake for 15 minutes, turning halfway through.
- Add mini marshmallows on top and bake for an additional 5 minutes.
- Layer an extra marshmallow in the center after removing from the oven.
- Sprinkle crushed candied pecans on top.
- Let mini pies sit for 5 minutes before transferring to a wire rack.
Notes
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Mini Sweet Potato Pies, Fall Dessert, Sweet Potato, Pie Recipe