Before we get started, I have a confession to make.
I have NEVER had sweet potato pie before November of 2013. Yes, I typed that date correctly.
It seemed an obvious choice to choose ‘Sweet Potato’ for ‘S’ here on Apples to Ziti. What unexpectedly also came along was another ‘S’ word that I’d rather not experience. Ever. It invades your house, spreads like wildfire, leaves you feeling like you’ll never get out of bed again. Yes, that’s right. I’m talking about Sickness.
I had grand hopes of getting several posts up prior to Thanksgiving. What an ideal time to post Sweet Potato recipes! My hopes turned to heartache as I tried to deny what was happening to me. Cough. Sneeze. Chills. No, I’m fine. I’m not sick. I’m fine. Cough cough. Sneeze. Cough. More chills. No, I’m not. I’m not. I’m n…. okay I am.
I would not even be making this post if it were not for my loving, generous mama who came yesterday to sweep my girls away. I still have my almost 3-month baby boy here at home with me. But it’s funny how easy taking care of an infant seems compared to two girls AND an infant. When I had only one baby it seemed liked the hardest job in the world. I was fairly certain I would not have more than two children. Some days I wanted just one. The Lord has a way of thwarting our best laid plans. We may argue. We may protest. But in the end we see why He thwarted us.
Well, back to my confession. And the recipe. I promise.
Perhaps you feel like I do at Thanksgiving. You want dessert. You don’t want to feel like you need to be sick the whole way home. But there are so many divine looking desserts laid out. All I want to do is load up on all of them and forget that sick feeling that will surely follow. I want a slice of pie. A couple of cookies. Oh, is that apple spice cake? And maybe some trifle. And pumpkin roll. This is a tradition on my husband’s side of the family at Thanksgiving. Or maybe that’s Christmas. Or both. In any case, you MUST have trifle. You WILL have trifle. You HAVE to try trifle!! And you will be happy you did.
There are many desserts and our stomachs are already full. But, as the saying goes, there is always room for dessert. Or at least there should be. If I was to see a sweet potato pie laid out on the dessert table I would most likely forego trying it for the first time. A slice of pie is quite a commitment. Especially when there’s a cream-cheese filled pumpkin roll or a crumb-topped apple pie (one of my personal weaknesses, by the way).
I decided I needed to try sweet potato pie. What better time than now when my kitchen has already been overrun by sweet potatoes. Is overrun one word or two? Hyphenated? I’m sticking with what I have. I’ve decided it’s correct.
The first thing you need…. peeled, diced sweet potatoes.
Then I weighed out the amount I needed and steamed them until they were tender.
I let them cool in a large mixing bowl for a bit while I gathered my other ingredients.
I forgot to adjust my white balance for the lighting in my kitchen. If that statement confuses you please just forget I said anything. If you know what I’m saying, I apologize for the forthcoming picture quality. It won’t happen again.
Okay, so maybe it will. I’m lucky to get dressed most days. I may not remember white balance every time I shoot a recipe.
Next you pour in some half and half…
Then I added brown sugar…
And maple syrup for sweetness. Yum. I really LOVE maple syrup!
Now cinnamon and nutmeg. I have no idea what happened to the cinnamon photo.
You will just have to use your imagination.
A pinch of salt. Can you tell I’ve been working with sweet potatoes? Look at the orange fingernail!
Or maybe I shouldn’t point it out. I don’t want people staring at my ugly fingernails. Stop looking. Stop. Stop.
Mix it all together!
So nice to be able to throw it all in the same bowl and mix!! No creaming. No sifting. No additions.
Just one big ‘ol mix and you’re done!
Time for the dough. Store bought baby.
You’ll need a 2-inch round cookie cutter. Or use a glass that has a rim with a diameter of 2 inches or so.
White balance adjusted. Did you notice?
FYI my kitchen is a disaster zone at this point. It’s normal. Yes, it is. Yes it is.
Press each of the dough circles into a mini muffin cup that you’ve sprayed with cooking spray.
Whose fingers are those? Surely an alien came into my house to help with this part of the baking process. I much prefer seeing my little girls’ fingers to these. Please don’t come again alien.
Fill each mini pie with the sweet potato filling…
Before you bake these, they need their topping! Well, their first topping.
Start with melted butter, sugar, and cinnamon…
Cant go wrong with that. I want to spoon it on a slice of toast.
Now some pecans…
These heavenly cinnamon-sugar pecans go right into the food processor. Then a couple of graham cracker sheets. And give it a mix!
Top all your mini pies with a heaping pile of this glorious mixture…
And a drizzle of maple syrup over each one just to be sure they were extra decadent.
Pop them in the oven. And while they bake, make your second topping!! Maple-cinnamon whipped cream. I love toppings.
This whipped cream has a fancy title, but it’s just heavy whipping cream, confectioners’ sugar, ground cinnamon, and maple syrup.
Out of the oven and onto the cooling rack they go! I let them cool for 20 minutes. But I confess I ate one at the 10 minute mark.
I couldn’t wait.
The whipped cream just sent these over the top.
Here’s your handy printable mini sweet potato pie recipe.
Happy “S is for Sweet Potatoes”!
And Happy Thanksgiving!!!!