Mini Sweet Potato Pies

 
sweet-potato-pie-feat.jpg
 
 

This is the ultimate dinner/dessert crossover. Made with only four ingredients, these mini pies make a great appetizer for your Thanksgiving meal. They are a staple at my own holiday meals, and they’re so easy for kids to help with. They’ll love the marshmallow topping!

 
 
 
 

Mini Sweet Potato Pies

 
 

Ingredients

  • 11 sweet potato or 1.5 cups canned sweet potato

  • 2 tsp brown sugar

  • 1/2 tsp cinnamon

  • 1 bag mini vegan marshmallows

Instructions

  1. Roast sweet potato for 45 minutes at 400F, until you can easily cut it with a knife.

  2. Peel the potato and transfer the inside to a small bowl. Add brown sugar and cinnamon, and mash well with a fork.

  3. Add 1/4 cup of marshmallows to the bowl and stir gently to incorporate.

  4. Separate the mixture into four mini ramekins, filling each halfway.

  5. Place a layer of marshmallows on top to fully cover the sweet potato mash.

  6. Bake the pies at 350F uncovered for 10 minutes, until the marshmallows are slightly brown and puffy. Serve warm.

 
recipesPerri CohnComment