Mini Sweet Potato Pies

Use a leftover baked sweet potato to make four little pies.The next time you bake sweet potatoes, add an extra one to the oven and save it to make these tasty little treats a day or two later. They are gluten-free, plus you can switch up the type of liquid (regular, coconut, almond, etc. milk) and the amount and type of sweetener (brown sugar, honey, maple syrup, etc,)

1 medium sweet potato, baked, cooled completely (store in fridge if baked a day or two previously)
1 large egg
1/4 cup milk
2-3 tablespoons brown sugar (lessen the amount if using honey or maple syrup to 1-2 tablespoons, depending on preferred sweetness)
1/2 teaspoon cinnamon
dash each of nutmeg, ginger, and salt
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Lightly oil four custard cups.
2. In a medium bowl OR in a food processor, combine all ingredients. Beat with a hand mixer or process for 1-2 minutes, until smooth and lighter in color.
3. Divide batter evenly among prepared custard cups. Bake at 350 for 18-22 minutes, until puffed and centers are set. Transfer to a cooling rack and cool completely.
4 Serve at room temperature with lightly sweetened whipped cream and a dash of cinnamon.

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