What’s a delicious holiday dinner without dessert? I know pumpkin pie is the go to holiday pie for most household — but not in mines — it’s either sweet potato pie or nothing at all. I made these cute mini versions of my mother’s sweet potato pie recipe after I found the easiest (and flakiest) homemade pie crust on Cook’s Country. My mother usually boils her sweet potatoes, but I decided to roast mines — BIG DIFFERENCE…trust!
You can totally make a larger pie by simply replacing the muffin pan with a 9-inch pie plate. For the pie crust you’ll need 1 1/4 cups all-purpose flour, 2 tablespoons sugar, 1/4 teaspoon salt, 8 tablespoons (1 stick) unsalted butter and 2 ounces cream cheese, both need to be softened but still cool. You’ll also need a 12-cup muffin pan and a shot glass…yes, a shot glass lol.
To start: lightly coat 9 of the muffin cups with non-stick cooking spray, the other 3 you will fill with a couple of tablespoons of water before you put your pies in the oven. In a medium bowl, whisk together the flour, sugar, and salt. Using an electric mixer with a paddle attachment, beat the butter and cream cheese together on medium-high speed, making sure to scrape down the side with a silicon spatula, until they are blended together.
Next, add the flour mixture to the butter and cream cheese mixture and combine with the electric mixer on low until the mixture begins to resemble coarse cornmeal, about 20 seconds. Scrape down the side of the bowl again and increase the mixer speed to medium-high and beat until the dough begins to form larger clumps, about 30 seconds. Don’t overbeat the dough or it will be tough.
Turn the dough out onto a lightly floured clean work surface gather into a ball. Using a tablespoon, beginning pressing the dough into the greased muffin cups, about 2 tablespoons per cup. Using a shot glass, beginning pressing the dough evenly over the bottom and up the sides of the cup. Use a fork to poke a few holes in the bottom of the pie crust and cover with plastic wrap. Freeze for 2 hours while you make the filling for your pie.
Here’s the recipe for the filling:
4 small to medium unpeeled orange-flesh sweet potatoes (washed and scrubbed)
4 tablespoons (1/2 stick) unsalted butter, softened
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
2 level tablespoons all-purpose flour
1/4 teaspoon baking powder
Dash of salt
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/2 cup evaporated milk
Preheat oven to 450Â°F. Pierce the sweet potatoes with the tines of a fork all over and place on a baking sheet. Bake until a fork inserted in the middle comes out easily, about 1 hour and 15 minutes. Remove from the oven and allow to cool before peeling.
Once cool, mash the sweet potatoes in a large bowl with a potato masher or if you have a food processor, blend just until smooth. To the mashed sweet potatoes, add the remaining ingredients and blended thoroughly.
Remove the pie crust from the freezer and beginning filling each cup with 2 tablespoons of filling. Bake in an oven that has been preheated to 350Â°F until the center has set fully and the crust is golden brown around the edges, about 45 minutes to 1 hour. Allow the pies to cool completely on a wire rack in the muffin pan before removing. Top with freshly whipped cream right before serving.
Makes 9 pies