Description
Delightful little desserts combining the natural sweetness of roasted sweet potatoes with a flaky pie crust.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 2 tbsp granulated sugar (optional)
- 1/2 tsp salt
- 3–4 tbsp ice-cold water
- 2 medium sweet potatoes, roasted and mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup evaporated milk or canned coconut milk
- 2 tbsp melted butter or vegan butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- Whipped cream or Cool Whip (optional)
- Maple syrup drizzle (optional)
- Toasted pecans or walnuts (optional)
- Dusting of powdered sugar (optional)
Instructions
- Prepare the Pie Crust Dough: In a bowl, whisk together flour, sugar (if using), and salt. Cut in cold butter until crumbly. Add ice-cold water gradually until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Roast the Sweet Potatoes: Preheat oven to 400°F. Pierce sweet potatoes and roast for 45–60 minutes. Let cool and mash until smooth.
- Mix the Sweet Potato Filling: Preheat oven to 350°F. Combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt in a bowl. Blend until smooth.
- Roll Out the Dough: Roll out chilled dough to 1/8-inch thickness. Cut circles for the muffin tin. Press circles into a greased muffin tin and prick the bottoms.
- Fill & Bake: Fill each crust with sweet potato mixture. Bake at 350°F for 20–25 minutes.
- Cool & Serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature with toppings if desired.
Notes
Make sure the butter is really cold when making the pie crust for a flakier texture. Feel free to adjust the spices according to your taste!
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American