sweet potato pies

Sweet Potato and Marshmallow Pie

(310 ml) unbleached all-purpose flour

(75 ml) pecans

(30 ml) icing sugar

salt

(60 ml) chilled unsalted butter, cubed

(60 ml) ice water

(180 ml) cooked, chilled sweet potato flesh (about 1 small sweet potato)

(180 ml) sugar

cinnamon

nutmeg

ginger

eggs

(250 ml) 35% or 15% cream

(250 g/1/2 lb) large marshmallows, approximately

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In a food processor, combine the flour, pecans, icing sugar and salt. Add the butter and pulse until the butter is the size of peas. Add the water and pulse until the dough just begins to hold together. Add water if necessary. Remove the dough from the food processor and shape by hand into a disc.

On a floured surface, roll the dough into a disc large enough to line a 23-cm (9-inch) pie plate. Line the pie plate and refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 190°C (375°F).

Pecan crust

In a food processor, purée the sweet potato, sugar and spices until smooth. Add the eggs and cream and process until smooth.

Scrape the filling into the pie shell and bake until the filling is barely set, about 35 minutes.

With the rack in the middle position, preheat the broiler.

Top the pie with a tightly packed layer of marshmallows. Brown under the broiler, 1 or 2 minutes. Watch the pie closely, as marshmallows start to burn quickly. To serve, cut the pie with a damp blade.

Filling

A refaire c’est certain! Très bon goût, la pâte est vraiment bonne . J’ai mis des petites guimauves sur le dessus question de diminuer le sucre . Pourrait se faire sans les guimauves et serait très bonne aussi ! Merci !

Tellement bonne, je dirais même 'cochon'
Je vais en refaire  mais je dois faire attention aux calories .....

Si vous aimez la tarte à la citrouille vous adorez!

Super bonne!  Nous l'avons testé sortie du four, encore un peu chaude, sans guimauve, c'était super bon!  On l'essais avec la guimauve sous peu, et je ne doute pas du bon gout qu'elle aura!

La recette de tarte est très bonne et ça ressemble à de la la tarte à la cirtouille. La texture était parfaite. Par contre, je ne trouve pas que les guimauves soient nécessaires.

Elle est succulente! Mes enfants ont adoré (4 ans et 1 an)
C'est facile à faire et en plus elle donne une portion de légumes!!
J'ai utilisé des guimauves multicolores, c'était beau en couleur!

These delicious little mini sweet potato pies are the perfect fall dessert recipe and are perfect to add to the dessert menu for Thanksgiving, Christmas or any family get-together. Made with a homemade crust and baked to perfection.

Mini Sweet Potato Pies

flour

sugar

butter, (cold)

water

sweet potatoes

butter

milk

vanilla extract

In a large mixing bowl, whisk flour, salt, and sugar together.

Using a pastry cutter, cut butter into flour mixture until mixture becomes crumbly.

Pour in ice water and mix well.

Transfer dough to a well-floured surface and knead until dough becomes smooth. Split dough in half and roll into balls.

Wrap both dough balls in plastic wrap and refrigerate for 30 minutes.

Remove dough from fridge and transfer to a well-floured surface and roll out with a rolling pin.

Cut out 24 circles, approximately 5 inches, to fit inside the muffin pan.

For The Crust

Preheat oven to 350° and spray a muffin pan with nonstick cooking spray and lightly coat with flour.

Boil potatoes for 45 minutes. Rinse with cold water and remove skin.

Mash sweet potatoes in a large bowl. Add in butter and beat well.

Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla. On medium speed, beat until mixture is smooth.

Place dough into prepared muffin pan and press down into each cup. Pour ¼ cup of pie mixture into each pie crust.

Bake for 60-70 minutes or until toothpick inserted comes out clean.

For The Mini Sweet Potato Pies

A Southern classic, Mini Sweet Potato Pies are great for the holidays. The perfect dessert with a sweet potato pie filling and buttery crust.

potatoes,

butter, melted

cane syrup

tbsp vanilla extract

tbsp nutmeg

brown sugar

evaporated milk

Mini pastry shells, frozen

Peel, slice, and boil sweet potatoes for 30 minutes until softened. If you have more time, you can also bake your sweet potatoes. (See note below)

In a large bowl, mash sweet potatoes using a potato masher.

Add the butter, pure cane syrup, vanilla extract, cinnamon, nutmeg, sugar, brown sugar, eggs, and evaporated milk to the same bowl.

Blend all ingredients until smooth (around 5 minutes) and place filling into frozen pie crusts.

Okay, but just because they're little and cute, it doesn't mean you have to eat the entire batch of sweet potato pies. I mean, I did, but I don't think it's appropriate for everyone else.

These were absolutely delicious. I tried to wait until "the holidays" to enjoy sweet potato pie, but this recipe was just so tempting.

Served this to my guests, let's just say they were totally impressed! Love it!

I am excited about making these for the holidays especially because the crusts are pre-made and cholesterol free.

These mini pies are so easy and so delicious! Can't wait to make them again for the holidays!

These are just the cutest little things! I loved making them, and making them tiny meant being more mindful of my portions.

These were AMAZING! We made a test batch for our upcoming Thanksgiving dinner- let's just say they barely made it out of the oven before they were devoured! Definitely adding these little cute pies to our menu!

I hadn't used cane syrup in sweet potato pie before but it made such a difference. These minis were delicious. Thanks for the tip!

This recipe was perfect for my girls night! I made these and they were gone almost immediately! Thanks for this delicious recipe!

Great recipe! It was a hit for my husband and I having a more cozy safe thanksgiving at homes without over eating.

Recipe looks amazing I am going to try them Sunday. I have Keebler Pre-baked, ready-to-eat pastry tarts, should I freeze them and take them out when ready to fill. Columbus has a tart shortage lol cause that is all I could find.

I absolutely love these pies! I stumbled upon this recipe a few years ago and it has been my go to ever since. This year I got my mini pie crust early because I had a hard time finding the last year. This have been a hit every year. Thanks for sharing!

I subbed evaporated milk for heavy whipping cream and added a little Woodford Reserve for flavor. 

They were a HIT. Will be making these every year for thanksgiving!

These mini pies slappedddd today! Thank you for the recipe -and I added Woodford Reserve (like the previous commenter)  for the lil' bourbon pop of taste. Incredible- thank you!

I made these last year and will make them again this year. These were the BEST sweet potato pies I have ever had. Will hold on to this recipe!

Still delicious!! This is my 3rd time making em! With the bourbon!! How do you lightly scorch the pie shells though? (Like in your recipe pics above) Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600383977/qzovznfmp5angezspo6g.mp4

A Southern classic, Mini Sweet Potato Pies are great for the holidays. The perfect dessert with a sweet potato pie filling in a buttery crust.

Top 3 sweet potato pies recipes from across the web

The most viewed sweet potato pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Potato and Marshmallow Pie

Mini Sweet Potato Pies

Mini Sweet Potato Pies

Top 3 sweet potato pies recipes from across the web

The most viewed sweet potato pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato and Marshmallow Pie

Mini Sweet Potato Pies

Mini Sweet Potato Pies

The most viewed sweet potato pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine