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Makes 48 mini-pies

Sweet potatoes were the theme for an upcoming edition of WMUR’s Cooks Corner. One of the dishes on display were mini-pies for Thanksgiving-gluttony-portion control. Attempt at Thanksgiving-gluttony-portion control. Fail. While the portions ARE controlled, the act of “picking up, popping in, repeat” are not. They are addictive. You can use a kitchen torch to melt the marshmallows, but I find that a minute or two under the broiler is easier and quicker. (Trust me, you’ll want to eat these as quick as possible.)

mini sweet potato pieWhat you need:

  • 2 batches of your favorite pie crust recipe
  • 2 c sweet potato puree
  • 1 c sugar
  • 8 tbs butter, melted
  • 2 eggs
  • 1 tbs apple cider
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 c raw cream or coconut milk
  • 144 mini marshmallows

What you do:

  • Preheat the oven to 350˚.
  • Prepare 2 24-mini muffin pans with spray.
  • Roll out pie dough and using a 2 1/4” or 2 1/2″ biscuit cutter, cut out circles; roll out remaining dough and cut. Repeat with second batch.
  • Carefully place pastry circle over each muffin well and gently press down to form bowl.
  • Set aside.
  • In mixer bowl combine the potatoes, sugar, butter, eggs, cider, salt, cinnamon, ginger and nutmeg.
  • Whisk until well mixed and fluffy.
  • Add cream and continue to mix.
  • Spoon about 1 tbs of sweet potato mixture into each mini-pie.
  • Bake for 10-12 minutes, paying close attention to crust; it should begin to turn golden not burnt.
  • Remove from oven and top each pie with 3 mini-marshmallows.
  • Change oven setting to broil and cook for 2-3 min, allowing marshmallows to toast, being careful not to burn.