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.
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Jana Jino
[email protected]I'm not usually a fan of sweet potato pie, but these mini pies were really good. The crust was flaky and the filling was creamy and flavorful.
omor one fire
[email protected]These pies are so cute and festive! I love making them for special occasions.
Kalam Nadaf
[email protected]Delicious! I made these pies for a potluck and they were gone in minutes.
David Ojo
[email protected]I've made these pies twice now and they're always a crowd-pleaser. The recipe is easy to follow and the pies always turn out great.
MDraju mdrajohowladar
[email protected]These mini sweet potato pies were a hit at my Thanksgiving dinner! They were so easy to make and everyone loved them. The filling was creamy and flavorful, and the crust was perfectly flaky.