Mini Sweet Potato Pie | Living by Design
Source: Powerhouse Productions / CLEO TV
Instructions
For the Pie
- Bring a large pot of water to a boil and cook the yams for about an hour, or until soft. Drain the yams and put them directly into a food processor to puree (or use a handheld mixer). it’s best to puree the yams when they are still hot because they will mash easier. When the yams are a smooth consistency, place them in a large bowl and mix in the eggs, heavy cream, brown sugar, vanilla, cinnamon, and nutmeg. Stir to make sure all the ingredients are married to the sweet potatoes. Set aside.
- Preheat the oven to 375oF.
- Lightly dust a clean work surface and your hands with flour, then roll out the pie dough. Using a pairing knife to cut rounds that are just a little bigger than the diameter of the pie tins. Transfer the dough rounds to the tins, pressing to adhere to the sides, and use a fork to poke holes in the bottom. Set the tins on a rimmed baking sheet and bake the crusts empty (“blind bake” them) for 5 minutes. This will keep the crusts from getting soggy.
- Use a spatula to fill the crusts and bake for 20 to 25 minutes, until the filling is firm and caramel-like on top and the crust is golden and flaky. Serve immediately or let cool completely, then wrap in plastic wrap and store at room temperature for up to 5 days.
For the Piecrust
- Mix together the flour and sugar in a large bowl. Add the butter and use your hands to press and pinch the flour mixture into the butter, working until the mixture resembles coarse cornmeal.
- Add the vanilla and 1 tablespoon of the cold water and fold the dough together using a rubber spatula.
- Continue to add the water, 1 tablespoon at a time, until the dough just holds together.
- Divide the dough in half and form it into two discs, dusting it with a bit of flour if it sticks when you work with it. Wrap each disc in plastic wrap and refrigerate them for at least 2 hours before using.