Individual Sweet Potato Pies Recipe

How to make it

---

• Boil potatoes until tender, drain, remove skins and place flesh in a bowl.
• Let cool to warm
• Add the butter, sugar, vanilla, cinnamon, nutmeg and eggs and whip with an eletric mixer until smooth.
• Portion your home made crust into 6 to 8 balls or as many you think you may need and place into individual pie tins , fluting edges and pricking bottom with tines of a fork
• I have several tin sizes and the ones I used are not the mini size but the two serving size.
• My filling filled 5 small pies ( photoed are 4 )
• it really does not matter what size pie tine you decide to use.
• The recipe can also fill a large 9 or 10 inch pie shell
• Bake in a preheated 350F oven about 55 to 60 minutes or until filling is puffed and tip of knife center comes out clean.
• Be careful not to overbake which would cause a drier filling
• Remove to rack to cool ( filling will defalte to original size )
• Let cool completely.
• At this point you can cover and refrigerate or freeze.
• Garnish the pies prior to serving with coarse granulated sugar and a dollop of whipped cream
• Note : this is a simple basic recipe but one can add stuff to the pie such as toasted pecans, brown sugar, etc etc.