These mini sweet potatoe pies are perfect for fall. The taste of sweet potatoe reminds me of this time of the year. As do the spices used in this recipe, nutmeg, ginger and cinnamon.
As the leaves fall and fall starts welcoming winter, days seem to go by faster and the coldness seems to start creeping. It is funny how I struggled to get these pictures because there wasn´t any good sunlight comming in! (which I’m so used to and took for granted more times than I can count); to think I had to wait an hour for the sun to finally help me out here.
As of lately I have only been using natural sunlight for my pictures, (which is quite a challenge, but it is also really rewarding, because daylight almost never looks bad, food seems to absolutely love the sun, and viceversa) and it is not because I actually want to, but because I had to leave my artificial lighting back in my parents house, since it costed more to bring here than to buy new ones, so, there is that.
To me, the best way to eat these mini sweet potatoe pies is with some whipped cream on top, and maybe some ground cinnamon sprinkled too.
The crust we use for this pies is the best ever, it is crispy and delicious, then the pies filling is soft and falvorful, and with the whipped cream on top this is just amazing, because it gives it something extra.
Since pumpkin and sweet potato are so alike and we already have a pumpkin pie recipe , I made this recipe to be mini pies, but you can do the same quantities and get a regular sized pie. Both recipes are perfect for this time of the year and equally yummy!
If you like this recipe you have to go see our chocolate pie recipe.
- 1 1/4 C all purpouse flour
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 3.2 oz (90 gr) butter cold, in cubes
- 2 tbsp vegetable shortening cold, in cubes
- 2 tbsp cold water
- 1/2 tsp white vinegar
- 3/4 pound (400 gr) sweet potato
- 1/4 C butter softened
- 1/2 C granulated sugar
- 1 egg
- 1/4 C + 2 tbsp evaporated milk
- 1/2 tsp vanilla extract
- 1/4 C heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1 tbsp all purpouse flour
In a food processor place the flour, sugar and salt and process until combined. You can also do this by mixing with a fork or a dough blending tool.
Add in the butter and vegetable shortening and process until you get sand-like consistency (which you can also do using a fork, a dough blending tool or using the tips of your fingers).
After add in the cold water and the white vinegar and process (or combine with your hands) until a soft dough forms.
Wrap this dough in plastic kitchen wrap and let it rest in the refrigerator for 30 min.
Preheat the oven to 350°F and, once the dough has rested, take it out of the fridge and roll it out using a rolling pin on a clean and floured surface until it´s about 0.05 inches (5 mm) thick.
Place the rolled out dough on 4 small pie pans previously greased (we used 4″ -10cm- diameter molds) in a way that covers them all, walls included, making some decorations to make the edges pretty if you want to.
Cover each pie by placing parchment paper or aluminium foil over it and then put something to keep the crust from rising too much while in the oven and for it to keep its shape. It could be uncooked rice, beans, etc.
Bake at 350°F (180°C) for 15 minutes, then take the paper and the rice or beans away, and keep baking them on their own for 5 more minutes.
Take them out of the oven and put them aside until needed.
In a big pot, put enough water to boil. Meanwhile, peel the sweet potato and shop it in pieces, and once the water is boiling put the pieces in it to cook.
Once the sweet potato is fully cooked (you´ll know it when a fork easily slides into it) take the pieces out of the water and place in a bowl to then mash them. Then, quickly, while the sweet potato is still hot, stir in the butter.
Now stir in the sugar and the egg. Then the evaporated milk, vanilla and heavy cream.
Lastly add in the ground cinnamon, nutmeg, ginger, salt and flour.
Pour the mixture in the 4 pie pans.
Bake at 350°F (180°C) for 40 to 50 minutes. The pies wull be ready when the filling starts to dry around the edges but it´s still wiggly in the center.