Mini Sweet Potato Pies

Name: Mini Sweet Potato Pies
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 24
Cuisine: Global
Ingredients: 59 milliliters brown sugar; 59 milliliters caramel sauce; 2 Tbsps cream cheese, softened (reserved from Whipped Cinnamon Cream Cheese); 227 grams block cream cheese (reserve 2 tablespoons for pies), softened; 2 eggs; 1 teaspoon ground allspice; 1 teaspoons ground cinnamon; 1 Tbsp ground cinnamon; 59 milliliters heavy cream; 24 servings Oil, for pans; 24 pre-made mini pie shells; 118 milliliters powdered sugar; 340 grams yams or sweet potatoes; 1 Tbsp vanilla extract

You can never have too many dessert recipes, so give Mini Sweet Potato Pies a try. This recipe serves 24. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 12g of protein, 63g of fat, and a total of 990 calories. A mixture of brown sugar, vanillan extract, sweet potatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 40 minutes. If you like this recipe, you might also like recipes such as Mini Sweet Potato Pies, Mini Sweet Potato Pies, and Mini Sweet Potato Pies.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Put the pre-made mini shells inside a greased 24-count mini muffin pan.

Ingredients you will need

Pasta Shells

Equipment you will use

Mini Muffin Tray

In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell.

Ingredients you will need

Caramel Sauce

Cream Cheese

Brown Sugar

Allspice

Cinnamon

Vanilla

Egg

Yam

Equipment you will use

Hand Mixer

Bowl

Bake until the custard sets, about 25 minutes.

Ingredients you will need

Custard

Equipment you will use

Oven

Remove from the oven and set aside to cool.

Equipment you will use

Oven

Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency.

Ingredients you will need

Cream Cheese

Cinnamon

Frosting

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.

Ingredients you will need

Whipped Cream

Sweet Potato

Cheese

Equipment you will use

Pastry Bag

Equipment

Ingredients

Servings:

59milliliters

brown sugar 59milliliters

caramel sauce 2Tbsps

cream cheese, softened (reserved from Whipped Cinnamon Cream Cheese)227grams

block cream cheese (reserve 2 tablespoons for pies), softened 2

eggs 1teaspoon

ground allspice 1teaspoons

ground cinnamon 1Tbsp

ground cinnamon 59milliliters

heavy cream 24servings

Oil, for pans 24

pre-made mini pie shells 118milliliters

powdered sugar 340grams

yams or sweet potatoes 1Tbsp

vanilla extract

Recommended wine: Cream Sherry, Sparkling Wine, Port, Riesling, Moscato Dasti, Zinfandel

Cream Sherry, Sparkling Wine, and Port are great choices for Sweet Potato Pie. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "