MINI SWEET POTATO PIES
Provided by Aaron McCargo Jr.
Categories dessert
Time 40m
Yield 24 mini pies
Number Of Ingredients 14
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
Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!
Provided by NCANNIS
Categories Desserts Pies Sweet Potato Pie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 10.3 g, Cholesterol 0.6 mg, Fat 2.5 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 57.7 mg, Sugar 5.1 g
MINI SWEET POTATO PIES
Steps:
- For the mini sweet potato pies: Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly.
- Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet.
- Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth.
- Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve.
- For the pecan pineapple topping: Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.
MINI SHEPHERD'S PIE
Provided by Aaron McCargo Jr.
Categories appetizer
Time 55m
Yield 12 mini pies
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
- Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
- Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
- Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
- Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.
BIG DADDY'S MINI SWEET POTATO PIES
I saw these on a recent episode of Big Daddy's House. They look easy and yummy and I can't wait to try them!
Provided by FeelinYummy
Categories Pie
Time 40m
Yield 24 mini pies, 24 serving(s)
Number Of Ingredients 14
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.
MINI SWEET POTATO PIES RECIPE BY TASTY
Here's what you need: pie crust, butter, cinnamon, sugar, sweet potato, butter, eggs, vanilla, ground cinnamon, ground nutmeg, ground cloves, ground ginger, salt, brown sugar, sugar, powdered sugar
Provided by Steph Cozza
Categories Desserts
Yield 6 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 318 calories, Carbohydrate 38 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams
MINI SWEET POTATO PIES W/ WHIPPED CINNAMON CREAM CHEESE TOPPING
These sound like a great idea for our office party! Recipe from Aaron McCargo, Jr from Big Daddy's House.
Provided by mailbelle
Categories Pie
Time 45m
Yield 24 mini pies
Number Of Ingredients 14
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
Coconut milk gives the spiced sweet potato filling in these small pies a delicate custard texture, and coconut flakes on top deliver a toasted nuttiness. This recipe calls for pressing two dozen tiny crusts into a mini-muffin tin, which may seem tedious, but is easy with the help of a wine or champagne cork, which is the ideal size for tamping down the graham cracker crumbs. These two-bite (OK, one-bite) pies need to be chilled, so they're ideal for making ahead and can be refrigerated for up to three days.
Provided by Genevieve Ko
Categories pies and tarts, dessert
Time 1h15m
Yield 2 dozen mini pies
Number Of Ingredients 14
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.
BIG DADDY'S SEASONED SWEET POTATO PUREE
Make and share this Big Daddy's Seasoned Sweet Potato Puree recipe from Food.com.
Provided by Meliciously Good
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.
- Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
- Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside.
- Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 246.2, Fat 7.2, SaturatedFat 3.4, Cholesterol 22.6, Sodium 3893.6, Carbohydrate 39.1, Fiber 4.6, Sugar 14.6, Protein 8.3
MINI SWEET POTATO PIES
My 2-year-old son, Levi, helped me create this delicious recipe one day and it was the first day he told me "I love you"! I will always remember making these with him. -Emily Butler, South Williamsport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen
Number Of Ingredients 5
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.
Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
DADDY'S SWEET POTATO PIES
My daddy was off work for back surgery a few years ago and went on a quest to bake the perfect biscuit. Once he mastered that, he moved on to pies. This is his "famous" sweet potato pie that his family, friends and co-workers all demand he make for them.
Provided by Sherrybeth
Categories Pie
Time 55m
Yield 2 Pies
Number Of Ingredients 10
Steps:
- Combine potatoes, butter, salt, orange juice, sugar, eggs, milk, cinnamon and nutmet and mix well.
- Pour 1/2 of this mixture into each unbaked pie shell.
- Bake at 350 degrees until the pie is firm in the middle (this depends on your oven because mine and daddy's have a huge time difference in the cooking time---mine takes about 45 minutes).
Nutrition Facts : Calories 2079.2, Fat 105.9, SaturatedFat 40.6, Cholesterol 521.3, Sodium 1732.9, Carbohydrate 254.6, Fiber 15.8, Sugar 125.4, Protein 33
MINI SHEPHERD'S PIE-SO GOOD!
A great recipe from Aaron McCargo on Big Daddys' House. On Food Network, this recipe has 52 outstanding reviews! You can sub turkey or even veggie crumbles for the ground beef! Kids can help make this dish and have fun doing it! This can also be made in a 9x13" pan. This is good frozen and microwaved. Great to take in your lunch bag, to a picnic, or to a tailgate party! Enjoy! A little history: The key to dating Shepherd's pie is the introduction (and acceptance) of potatoes in England. Potatoes are a new world food. They were first introduced to Europe in 1520 by the Spanish. Potatoes did not appeal to the British palate until the 18th Century. (Foods America Gave the World, A. Hyatt Verrill, page 28). Shepherd's Pie, a dish of minced meat (usually lamb, when made with beef it is called "Cottage Pie") topped with mashed potatoes was probably invented sometime in the 18th Century by frugal peasant housewives looking for creative ways to serve leftover meat to their families. It is generally agreed that it originated in the north of England and Scotland where there are large numbers of sheep--hence the name. The actual phrase "Shepherd's Pie" dates back to the 1870s, when mincing machines made the shredding of meat easy and popular."
Provided by Sharon123
Categories Potato
Time 1h10m
Yield 12 mini pies
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.
- Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
- Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
- Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
- Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.
- Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!
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