Recipe

Individual Sweet Potato Pies Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 10 months, 4 weeks ago I am planning a New Orleans dinner party at the end of a month for some local volunteers who went down south to help restore homes destroyed by Hurricanine Katrina. I am planning a tentative menu : Hurricaine and mint Juleps,biscuits and cornbr... More Prep:30m Cook:55m Servings:8	Midgelet
	pies sweet potatoes sugar butter cinnamon nutmeg individual southern

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Ingredients

6 small sweet potatoes

1 stick butter ( no substitute ) softened

1 cup white sugar

1/2 cup milk, half and half or cream

3 eggs

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

Home made pastry for a double crust pie ( probably just need half of it and freeze any leftovers )

Directions

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.

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