Mini sweet potato pies

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves24
  • DifficultyEasy
24 pre-made mini pie shells
Oil, for pans
1 (340 g) tin yams or sweet potatoes
2 tbsps cream cheese, softened (reserved from whipped cinnamon cream cheese)
2 eggs
1 tbsp vanilla extract
1/2 tsp ground cinnamon
1 tsp ground allspice
60 g brown sugar
60 g caramel sauce

For the whipped cinnamon cream cheese

1 (225 g) block cream cheese (reserve 2 tbsps for pies), softened
60 ml double cream
115 g powdered sugar
1 tbsp ground cinnamon
1) Preheat the oven to 180 degrees C/Gas 4.

2) Put the pre-made mini shells inside a greased 24-count mini muffin pan.

3) In a large bowl add the sweet potatoes, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tbsps of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.

4) For the whipped cinnamon cream cheese:

5) Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.

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