Description
Individual sweet potato pies with a pecan topping.
Ingredients
Scale
- 1 package refrigerated pie crusts
- 1 (15 ounce) can sweet potato puree
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/4 cup butter, melted
- 1/4 cup packed brown sugar
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Unroll pie crusts and cut out 12 rounds using a 3-inch cookie cutter. Press rounds into a 12-cup muffin tin.
- In a large bowl, mix sweet potato puree, granulated sugar, 1/4 cup brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, and salt until smooth.
- Pour the sweet potato mixture evenly into the prepared pie crusts.
- In a separate small bowl, combine chopped pecans, melted butter, and 1/4 cup brown sugar.
- Spoon the pecan mixture evenly over the sweet potato filling.
- Bake for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Let the pies cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- You can use homemade sweet potato puree if preferred.
- Ensure the pecan topping is evenly distributed for a balanced flavor.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: mini sweet potato pecan pies, individual pies, sweet potato dessert, pecan topping, holiday baking