Big Daddys Mini Sweet Potato Pies Recipes

MINI SWEET POTATO PIES RECIPE BY TASTY

Steps:

• In a medium-sized bowl, combine all filling ingredients until smooth. Set aside.
• Roll out pie crust.
• Spread butter, cinnamon, and sugar over pie crust.
• Using a cup or a cookie cutter, cut 4-inch (10 cm) circles from the pie crust.
• Scoop about 2 tablespoons of the potato mixture into half of the cut-out crusts.
• Using the other half of the circles, place them on top of the circles that have potatoes on them. Press the edges down with a fork to seal. Brush with egg wash.
• Bake 400°F (200°C) for 20 minutes or until golden brown.
• Sprinkle with powdered sugar.
• Enjoy!

MINI SWEET POTATO PIES

Steps:

• Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; bake until tender, 35-40 minutes., Meanwhile, on a work surface, unroll 1 crust. Using a 2-1/2-inch round cutter, cut out 12 circles. Press circles onto bottoms and up sides of 12 nonstick mini muffin cups. Repeat with second crust. Chill until filling is ready., In a food processor, pulse flour, butter and 1/4 cup brown sugar until crumbly; set aside for topping. Add baked sweet potatoes and remaining brown sugar to food processor; pulse until almost smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping., Decrease oven setting to 325°. Bake until crust is golden brown, 20-24 minutes. Cool 5-10 minutes before removing from pan to a wire rack.

MINI SWEET POTATO PIES

Steps:

• Start the filling: Prepare a steamer. Steam the sweet potato over medium-high heat until falling-apart tender, 15 to 20 minutes. Transfer the sweet potato to a food processor and purée until smooth. Alternatively, smash and stir with a heavy whisk until smooth.
• Meanwhile, make the crust: Heat oven to 350 degrees. Line 24 cups of a mini-muffin tin with paper liners. Mix the graham cracker crumbs with the butter, sugar, pumpkin pie spice and salt in a bowl until evenly combined.
• Divide mixture evenly among the mini-muffin liners (about 1 packed teaspoon per cup). Using a wine cork or your fingertips, firmly press the crumbs into an even layer. Bake until brown at the edges, 6 to 8 minutes.
• While the crust bakes, finish the filling: Smash the sugar, butter, pumpkin pie spice and salt until well combined, then stir in 3/4 cup sweet potato, the coconut milk and the rum until smooth. Stir in the egg until just incorporated.
• When the crusts are done, divide the filling among the hot crusts (about 1 tablespoon per cup). Sprinkle with the coconut flakes. Return to the oven and reduce the temperature to 325 degrees.
• Bake until the coconut is golden brown and the pies are set, 30 to 35 minutes. Cool in the pans on a wire rack until room temperature, then transfer to the refrigerator. Chill until cold, at least 2 hours.

MINI SWEET POTATO PIES

Steps:

• Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
• Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
• Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
• Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

~ HOLIDAY MINI SWEET POTATO PIE CUPS ~ SO GOOD!

Steps:

• 1. Preheat oven to 375 degree F. Spray a miniature cupcake tin with bakers joy or grease. In a medium bowl, mix sugar cookie mix with butter, eggs and cinnamon. Take about 1 heaping teaspoonful and roll into a ball. ( about 1 inch ) place a ball of dough in each tin.
• 2. Bake for about 10 minute, or until golden around the edges. Once cool enough to touch, press your thumb to indent each cookie, don't go all the way through to the bottom. Repeat until all cookies are baked. Carefully remove from pan onto cooling rack.
• 3. Cook potatoes until tender. Drain. In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
• 4. In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
• 5. Set aside to cool, about 5 minutes. Fold in half the tub of cool whip. Make sure its well incorporated.
• 6. Get out 3 small zip lock baggies or if you have a piping bag you can use that, I just find baggies work great as well. Place enough potato mixture to fill halfway full. Snip end of one corner, large enough to get a good flow of potato. Pipe about 1 tablespoon into each indented cookie cup.
• 7. Do the same with the cool whip. Pipe a dollop atop the sweet potato mixture. Sprinkle with pecans.
• 8. Barely heat up some caramel, just enough it will easily drizzle,and add to 3rd bag. Drizzle some caramel atop each pie cup.
• 9. Refrigerate until ready to serve. So darn yummy! Note* you could probably use canned sweet potatoes as well, to simplify the recipe even further. I may try that the next time.

DAD'S SWEET POTATO PIE RECIPE - (4.4/5)

Steps:

• To make the pie crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That's perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help re-chill the butter and distribute the moisture. To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours. Preheat the oven to 375°F. Place a rack in the upper third of the oven. To make the filling, first peel the sweet potatoes. Dice the sweet potatoes into large, 3-inch chunks. Place potato pieces in a large pot and cover with cool water. Place over medium high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes. Test the doneness of the potatoes using a thin knife. If the knife meets any resistance, simmer the potatoes a bit longer. Drain into a colander. In the same large pot place cooked potato pieces, the packed brown sugar, all of the spices, salt, butter, an and half of the evaporated milk. Cook on low flame, using a potato masher to mash the potatoes and they cook. Simmer for about 5 minutes. Make sure that the mixture is as smooth as possible. I used an immersion blender to completely smooth the mixture. Once mixture is smooth and fragrant, remove from fire and let cool in pot. In a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract. Whisk well. Pour the egg mixture into the warm sweet potato mixture. Pour the prepared filling into the pie crust. Place on a baking sheet and bake for 10 minutes at 375°F. Reduce the heat to 325°F and cook until cooked through, about 45 to 50 minutes. To test the pie for doneness lightly shake the baking sheet. If the center of the pie has a wavy jiggle it needs more time in the oven. If the center of the pie has a lighter, more structured jiggle, it's done!

MINI SWEET POTATO PIES W/ WHIPPED CINNAMON CREAM CHEESE TOPPING

Steps:

• Preheat the oven to 375 degrees F.
• Put the pre-made mini shells inside a greased 24-count mini muffin pan.
• 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. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.
• For the Whipped Cinnamon Cream Cheese:.
• 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. 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.

SWEET POTATO PIE

Steps:

• Preheat oven 400 degrees F.
• Parbake pie shell for 10 to 12 minutes until lightly browned. Remove from oven.
• In a stand mixer fitted with a paddle attachment mix together yams, eggs, vanilla, cinnamon, allspice and brown sugar until smooth.
• Pour mixture into parbaked pie shell. Wrap the rim of the crust with foil. Place into oven at 325 degrees F and bake for 1 hour.
• Remove from oven and allow to cool completely on a rack before cutting and serving.

BIG DADDY'S MINI SWEET POTATO PIES

Steps:

• Preheat the oven to 375 degrees F.
• Put the pre-made mini shells inside a greased 24-count mini muffin pan.
• 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.
• Bake until the custard sets, about 25 minutes.
• Remove from the oven and set aside to cool.
• For the Whipped Cinnamon Cream Cheese:.
• 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.
• 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.

MINI SWEET POTATO PIES

Steps:

• Preheat the oven to 375 degrees F.
• Put the pre-made mini shells inside a greased 24-count mini muffin pan.
• 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. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.
• For the Whipped Cinnamon Cream Cheese:
• 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. 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.