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Leftover sweet potatoes? Turn them into dessert.

I made a quick batch of maple-glazed pecans for the garnish. In sauté pan cook about 1/4 c chopped pecans in 1/4 c Devo Olive Oil Maple Balsamic with a dash of brown sugar; remove and cool.

mini sweet potato pieWhat you need:

Crust:

  • Your favorite recipe or ready-to-bake rolled pie sheet

Filling:

Topping:

What you do:                    

Pie:

  • Heat oven as directed by your crust recipe.
  • Prepare mini-muffin tin.
  • Divide dough in 24 equal pieces.
  • Place one piece in each muffin cup and press firmly and evenly up sides to make a pastry cup.
  • In bowl add all filling ingredients and mix to combine.
  • Add about 1 tsp sweet potato mixture into each cup.
  • Bake until crust begins to turn golden brown and filling is puffed, about 8 minutes.
  • Remove from oven and cool about 5 min before removing from tin.

Topping:

  • Put all ingredients in mixer and beat until fluffy.
  • Place a dollop on each pie and top with maple-glazed pecans, if desired

 

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