Tuesday, November 25, 2014

Personal Sweet Potato Pies

Every year in the fall, I look forward to whipping up a batch of sweet potato casserole.  It's my go-to dish for family gatherings and always a hit with guests - even picky kids! This year, I decided to put a little twist on this classic dish, by creating personal sweet potato pies.  How cute are these?!

While the ingredient list and directions may look daunting, I promise - sweet potato pie is really hard to mess up! Don't be intimidated! My go-to recipe is below (adapted from Southern Living).

  • 5 medium sweet potatoes
  • 1 cup granulated sugar
  • 1 stick (or 1/2 cup) softened butter
  • 2 eggs
  • 1/4 cup 2% milk 
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup crushed cornflakes
  • 1/3 cup chopped pecans
  • 2 tablespoons melted butter
  • 1 1/2 tablespoons brown sugar
  • As many mini marshmallows as your heart desires!
  • Wash and dry sweet potatoes and place on foil-lined baking sheet. Bake potatoes at 400 degrees for about an hour (or until you can easily slide in a fork).  Remove from oven and let cool completely (about 40 minutes). 
  • Once cooled, peel sweet potatoes and mash in a large bowl until smooth. 
  • Add 1 stick of softened butter, 1 cup sugar, 2 eggs, 1/4 cup 2% milk and 1 teaspoon vanilla extract.  Beat with a handheld mixer until your filling is smooth and fluffy!
  • Grease ramekins with cooking spray, and fill about half way with your sweet potato mixture. The potatoes will expand a bit while baking, so make sure you leave enough room for our cornflake topping and marshmallows!
  • In a separate bowl, mix crushed corn flakes, 2 tablespoons butter, brown sugar and chopped pecans.  Sprinkle atop your personal sweet potato pies.
  • Place ramekins on baking sheet and bake at 350 degrees for 30 minutes.
  • Remove from oven and let cool for 10 minutes.  Add a layer of marshmallows and toss back in the oven for and additional 7- 10 minutes.  Before removing from oven, I like to turn the broiler on low for a moment to get the marshmallows nice and toasted...seriously, do not look away while broiling! Those little marshmallows can go from brown to black really quickly.

Serve alongside smaller matching ramekins filled with mini marshmallows and brown sugar for added sweetness!

I hope you give these personal sweet potato pies a shot! What are you looking forward to making this season?


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