HAPPY THANKSGIVING EVERYONE! For November, I wanted to create a quick recipe that is also Thanksgiving-themed (I actually made this for a “Friendsgiving” I went to last weekend, and people said it was really good so… ;~)), and so I thought, “Sweet potatoes are in season; pies are great. Let’s make mini sweet potato pies.” I hope you guys try out this recipe because it’s super easy to make! Enjoy!
Sweet Potato Pie Filling
- 4 medium-sized sweet potatoes
- 1/2 cup of agave syrup
- 1/2 tbsp pumpkin spice
- 1/2 tbsp ground cinnamon
- 1/2 tbsp vanilla extract
- 1/2 tsp salt
Oat Pecan Crust
- 2 cups of oats
- 2 cups of pecans
- 1/4 cup sugar of choice (white, brown, coconut, etc.; OPTIONAL)
- 6 tbsp of flaxseed meal
- 12 tbsp of water
(Side Note: This makes 24 mini pies, but it will vary depending on how thick you want the crust to be, and how much filling you want for each!)
First, steam the sweet potatoes until they are soft. Let it cool.
Preheat the oven to 350 F.
To prepare the crust, first combine the flaxseed meal and water. While this thickens, use a food processor to pulse the pecans and oats into a fine consistency. Once a thicker viscosity is reached with the flaxseed meal and water, add it to the pecan-oat flour. Mix until evenly incorporated. If more sweetness is desired, sugar can be added, but personally, the nutty flavors from the pecans and flaxseed meal are good enough for me!
To make the filling, peel and mash the softened sweet potatoes. Then add the remainder of the ingredients, and mix.
Lightly grease a cupcake tin. Place the oat pecan crust mixture in each slot, and use your fingers to spread it out until the surface is evenly covered. Add the sweet potato pie filling, and spread it out evenly as well.
Place the mini sweet potato pies into the oven, and bake for 30 minutes. Then let it cool for 30 minutes.