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.)
- 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.