MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Sweet Potato Pies
Categories: Five, Potatoes, Pastry
Yield: 24 servings

2 lg Sweet potatoes; peeled, in
- 3/4" cubes
2 Sheets refrigerated pie
- crust
1/4 c A-P flour
3 tb Cold unsalted butter; diced
1 c Packed brown sugar; divided

Set oven @ 400ºF/205ºC.

Place sweet potatoes in a greased 15" X 10" X 1" baking
pan; bake until tender, 35-40 minutes.

Meanwhile, on a work surface, unroll 1 crust. Using a
2-1/2" 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 3/4 cup brown sugar
to food processor; pulse until almost smooth. Fill
crust-lined cups three-fourths full. Sprinkle with
topping.

Decrease oven setting to 325ºF/165ºC. Bake until crusts
are golden brown, 20-24 minutes. Cool 5-10 minutes
before removing from pan to a wire rack.

Emily Butler, South Williamsport, Pennsylvania

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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