It's getting to be that time of year when I have just a few sweet potatoes left from last years harvest. I was trying to get creative and make something different that I haven't done with the sweet potatoes already. When surfing the Internet, I came across a recipe for an impossible mini pumpkin pies. I thought to myself why not use sweet potatoes, I've done it before for pumpkin pie recipes. So I thought okay I'm going to make little mini impossible sweet potato pies.
They turned out yummy.
So here is the recipe from Betty Crocker website I used with my adaptation, to make it a sweet potato pies.
Mini Impossible Sweet Potato Pies
1 1/4 cup mash sweet potato
1/2 cup Original Bisquick® or baking mix
1/2 cup sugar
3/4 cup evaporated milk (I used milk)
1 1/2 tsp pumpkin pie spice
1tsp vanilla
2 eggs
1 cup frozen (thawed) whipped topping, if desired
Top with brown sugar and chopped pecans
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In medium bowl, stir all ingredients except whipped topping until blended.
If using just milk instead of evaporated milk need to mix 1 tsp. of corn starch in with the sugar, then add with the rest of ingredients.
Pour 1/4 cup of mixture into each muffin cup.
If using just milk instead of evaporated milk need to mix 1 tsp. of corn starch in with the sugar, then add with the rest of ingredients.
Pour 1/4 cup of mixture into each muffin cup.
I put the br sugar and pecans on each one
Bake about 30 minutes or until muffin tops ( I found it to be around 25 minutes) are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping and a sprinkle of cinnamon.
Makes 12 mini pies
Another thing I want to add is how to make your own pumpkin pie spice mix if you don't have it on hand. You will need the spices cinnamon, ground allspice, ground ginger, ground cloves, and ground nutmeg
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
mix all together
This makes 2 tablespoons but you can increase amounts and store in a clean container for use later.
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