Mini Sweet Potato Pie
A delicious way to repack your leftover sweet potatoes into a mini pie.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Ingredients
Crust
- 5 oz pie crust or leftover pie crust
- 1 tbsp butter
- 1 tbsp cinnamon
- 1 tbsp sugar
Filling
- 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
Instructions
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In a medium bowl, combine all filling ingredients and mix until smooth.
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Roll out the pie crust.
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Spread the butter, cinnamon, and sugar over the pie crust.
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Using a cup or cookie cutter, cut 4-inch circles from the pie crust.
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Scoop 2 tablespoons of potato mixture into half of the cut-out crusts.
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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.
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Bake at 400°F for about 20 minutes or until golden brown.
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Dust with powdered sugar.
