Two Mini Sweet Potato Pies

Photo: Etsy

A few days ago I had one can of sweet potatoes I didn't know what to do with because ... well we don't eat canned sweet potatoes. So I used it to make two 4" mini sweet potato pies for Thanksgiving. The small pies are enough for 4 servings. The trouble is on Sunday night my mother and I took one of the pies out of the refrigerator and ate it! Why? Because they were made too far in advance of Thanksgiving.:) The pie was delicious and not too sweet, so I'm posting my recipe below.

Full-sized pie with fresh microwaved sweet potato

To make a full-sized pie, simply double all the ingredients, beginning with the crust. For example, use 28 oz - 29 oz (2 cans or 2 full cups fresh, cooked, and mashed) sweet potatoes: 

So let's begin with the crust ... 

No Fail Flaky Vinegar Pie Crust (Double this recipe for a 9-inch pie.)

Ingredient:

1 cup all-purpose flour

1/4 cup (4 tablespoons) of cold butter, sliced and diced quickly to keep it cold

A pinch of salt
1 teaspoon cider vinegar (the flaky crust’s secret ingredient. Vinegar slightly retards gluten to keep the crust from toughening.)
3 tablespoons ice-cold water

Directions:

1) Combine all the ingredients in a mixing bowl and form into a ball. (Since I made 2 small pies, I divided my dough into 2 small balls.) Refrigerate the dough for 30 minutes or more.

2) With a rolling pin, roll the dough flat on a floured surface and fit it onto your buttered pie pan(s). 

3) Using a fork, poke holes all over the dough to release air during baking so it doesn't bubble.

Source: Taste of Home

Sweet Potato Pie Filling (Remember to double the filling for a 9" pie)

1 14-ounce can of sweet potatoes (or about 1 1/2  cups of cooked, softened, and mashed fresh sweet potato)

1 egg

1/4 tablespoon dark brown sugar

2 tablespoons milk

1 tablespoon of cottage cheese

1/2 teaspoon of vanilla extract

1/8 teaspoon of ground cinnamon

1/8 teaspoon of nutmeg

A light sprinkle of Allspice

A pinch of salt

Optional: 1 tablespoon of butter (for additional creaminess and flavor. I left it out to save calories. You decide for yourself.:)

Directions:

1) Using an electric mixer combine all the ingredients in a mixing bowl for about 2 minutes or until smooth. I didn't miss the butter but you can put it in for extra creaminess and flavor.

2) Pour into your waiting prepared pie dough-lined pan(s).

3) Bake in a preheated 400-degree F oven for 50 - 60 minutes. (Mini pies take about as much baking time as full-sized pies.)

Photo: LSU AgCenter

Some recipes call for more sugar and butter in the filling, but my first homemade mini 4" sweet potato pies turned out so delicious, I'll lighten up my recipe again! We had no trouble eating the lesser caloric pies. Now what will we do if we have to share our 2nd mini pie with an unexpected guest who drops by? I suppose we'll offer it to our guest? Baking in advance of a holiday doesn't always pay off.😛

🍁Happy Thanksgiving Everyone!

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