Big Daddy's Mini Sweet Potato Pies
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
24 mini pies
- Serves:
- 24
ingredients
- 24 miniature tart shells
- oil, for pans
- 1 (12 ounce) can yams or (12 ounce) can sweet potatoes
- 2 tablespoons cream cheese, softened (reserved from Whipped Cinnamon Cream Cheese)
- 2 eggs
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1⁄4 cup brown sugar
- 1⁄4 cup caramel sauce
-
Whipped Cinnamon Cream Cheese
- 1 (8 ounce) package cream cheese, softened (reserve 2 tablespoons for pies)
- 1⁄4 cup heavy cream
- 1⁄2 cup powdered sugar
- 1 tablespoon ground cinnamon
directions
- Preheat the oven to 375 degrees F.
- Put the pre-made mini shells inside a greased 24-count mini muffin pan.
- In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce.
- Beat with a hand-held electric mixer until well combined.
- Dollop 2 to 3 tablespoons of the pie mixture into each shell.
- Bake until the custard sets, about 25 minutes.
- Remove from the oven and set aside to cool.
-
For the Whipped Cinnamon Cream Cheese:
- Add the cream cheese, cream, sugar and cinnamon to a large bowl.
- Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency.
- Transfer the mixture to a disposable pastry bag with a star tip.
- Pipe a small amount of whipped cream cheese on each mini sweet potato pie.
- Arrange on a serving platter and serve.
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RECIPE SUBMITTED BY
I'm a 35 single mom of one wonderful 16 year old son who happens to be the world's pickiest eater. I'm a human resource director for a non-profit private special education school. Cooking is my #1 hobby. Ironically, I became interested in all things cullinary after I had gastric bypass surgery 7 years ago. Losing that much weight & as quickly as I did really changed my relationship with food. (I lost 128 lbs - 258 lbs before, 130 lbs now)