Mini Sweet Potato Pies: Perfectly Sized for a Sweet Treat
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 cup unsalted butter, melted
For the Filling:
2 cups cooked sweet potato, mashed (about 2 medium sweet potatoes)
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1/2 cup heavy cream
1/4 cup whole milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of salt
For the Topping (Optional):
Whipped cream or marshmallows (for serving)
Preparation:
Prepare the Crust:
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon.
Stir in the melted butter until the mixture resembles wet sand.
Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup, pressing down firmly.
Bake the crusts for 8-10 minutes, or until slightly golden. Remove from the oven and let cool.
Make the Filling:
In a large bowl, combine the mashed sweet potato, brown sugar, granulated sugar, eggs, heavy cream, whole milk, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt.
Whisk until smooth and well combined.
Assemble the Mini Pies:
Spoon the sweet potato filling into the cooled graham cracker crusts, filling each cup nearly to the top. Use the back of a spoon to smooth the tops if necessary.
Bake for 20-25 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Allow the pies to cool completely before removing them from the muffin tin.
Serve and Enjoy:
Once the pies are fully cooled, remove them from the muffin tin.
Top with a dollop of whipped cream or mini marshmallows if desired for a festive touch.
These Mini Sweet Potato Pies are the perfect portion-sized treat with a flavorful, creamy filling and a delicious graham cracker crust. Perfect for holiday gatherings, potlucks, or a
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