Mini Sweet Potato Pies | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Mini Sweet Potato Pies
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8
Cuisine: American
Ingredients: Land O Lakes Butter, with Olive Oil & Sea Salt; C&H Premium Pure Cane Light Brown Sugar; Starbucks Marshmallow Dream Bar; Morton Lite Salt; Japanese Sweet Potato; Value Corner Vanilla Flavor, Imitation; Bob's Red Mill Dark Rye Flour, Organic; Lucerne Table Cream, Light; Keebler Ready Crust, Graham, 10 Inch; Open Nature Pecan Chips; Cake Mate Sugar, Blue; Challenge Butter, Unsalted, European Style

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Mini Sweet Potato Pies

Serves 825 mins prep50 mins cook

Mini Sweet Potato Pies… the hardest part is choosing your topping! Are you Team Marshmallow or Team Pecan Crumble? Because honestly… I can never decide, so I usually make both. These little sweet potato pies are creamy, cozy, and perfect for holidays or anytime you’re craving a warm fall treat. Save this so you don’t forget to make them!

0 servings

What you need

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

tbsp brown sugar

marshmallow

tsp table salt

lb sweet potato

tsp vanilla extract

cup flour

cup heavy cream

graham cracker crust

cup pecan pieces

tbsp sugar

Challenge Butter, Unsalted, European Style

cup unsalted butter

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Instructions

1. Boil the sweet potatoes for 30 minutes or until soft and mash. 
2. Preheat the oven to 350 degrees. 
3. Mix all the ingredients above except for the toppings. 
4. Scoop the sweet potato mixture into individual ramekins or graham cracker pie crusts. 
5. Mix the topping ingredients together and spoon onto the sweet potatoes. 
6. Bake at 350 degrees for 20 minutes or until the topping are bubbling. Enjoy!

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