Finished with a delectable pecan pineapple topping, Kardea Brown’s mini sweet potato pies are a sweet finish to your meal with the perfect mix of warming spices and sweet flavour.
Mini Sweet Potato Pies
Pecan Pineapple Topping
1 hour 50 minutes includes cooling time
Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly.
Preheat the oven to 375ºF. Place the pie crusts on a rimmed baking sheet.
Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth.
Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve.
Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.