Holiday Mini Sweet Potato Pie Cups So Good Recipes

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.

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.

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.

Steps:

• 1. Preheat oven to 375 degree F. Spray a miniature cupcake tin with bakers joy or grease. In a medium bowl, mix sugar cookie mix with butter, eggs and cinnamon. Take about 1 heaping teaspoonful and roll into a ball. ( about 1 inch ) place a ball of dough in each tin.
• 2. Bake for about 10 minute, or until golden around the edges. Once cool enough to touch, press your thumb to indent each cookie, don't go all the way through to the bottom. Repeat until all cookies are baked. Carefully remove from pan onto cooling rack.
• 3. Cook potatoes until tender. Drain. In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
• 4. In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
• 5. Set aside to cool, about 5 minutes. Fold in half the tub of cool whip. Make sure its well incorporated.
• 6. Get out 3 small zip lock baggies or if you have a piping bag you can use that, I just find baggies work great as well. Place enough potato mixture to fill halfway full. Snip end of one corner, large enough to get a good flow of potato. Pipe about 1 tablespoon into each indented cookie cup.
• 7. Do the same with the cool whip. Pipe a dollop atop the sweet potato mixture. Sprinkle with pecans.
• 8. Barely heat up some caramel, just enough it will easily drizzle,and add to 3rd bag. Drizzle some caramel atop each pie cup.
• 9. Refrigerate until ready to serve. So darn yummy! Note* you could probably use canned sweet potatoes as well, to simplify the recipe even further. I may try that the next time.