Mini Sweet Potato Pie
A delicious way to repack your leftover sweet potatoes into a mini pie.
- 5 oz pie crust or leftover pie crust
- 1 tbsp butter
- 1 tbsp cinnamon
- 1 tbsp sugar
- 2 cups sweet potato or leftovers, mashed
- 3 tbsp butter
- 2 eggs
- 1 tspn vanilla
- 1/2 tspn ground cinnamon
- 1/2 tspn ground nutmeg
- 1/4 tspn ground cloves
- 1/4 tspn ground ginger
- 1/4 tspn salt
- 1/4 cup brown sugar
- 1/4 cup sugar
- powdered sugar for dusting
In a medium bowl, combine all filling ingredients and mix until smooth.
Roll out the pie crust.
Spread the butter, cinnamon, and sugar over the pie crust.
Using a cup or cookie cutter, cut 4-inch circles from the pie crust.
Scoop 2 tablespoons of potato mixture into half of the cut-out crusts.
Place the other half of the cut-out crusts on top of the circles that have potatoes on them. Press edges down with fork to seal. Brush with egg wash.
Bake at 400°F for about 20 minutes or until golden brown.
Dust with powdered sugar.