Mini Sweet Potato Pies W/ Whipped Cinnamon Cream Cheese Topping

"These sound like a great idea for our office party! Recipe from Aaron McCargo, Jr from Big Daddy's House."
 
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photo by Leahcooks photo by Leahcooks
photo by Leahcooks
Ready In:
45mins
Ingredients:
14
Yields:
24 mini pies
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ingredients

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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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Reviews

  1. These are really pretty when they are done. The icing is delicious!!! The actual pie was good too. I put mine in little mini muffin cups and made home made pie crusts. The crust ended up a little thick for the pies, but the flavor was good. I would suggest making sure the pie crust you use is pretty thin so it doesn't overpower the sweet potato mixture flavor. Otherwise, I didn't change anything and they were fun to to just pop in your mouth!
     
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RECIPE SUBMITTED BY

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