Mini Sweet Potato Pies
Coconut milk gives the spiced sweet potato filling in these small pies a delicate custard texture, and coconut flakes on top deliver a toasted nuttiness. This recipe calls for pressing two dozen tiny crusts into a mini-muffin tin, which may seem tedious, but is easy with the help of a wine or champagne cork, which is the ideal size for tamping down the graham cracker crumbs. These two-bite (OK, one-bite) pies need to be chilled, so they’re ideal for making ahead and can be refrigerated for up to three days.
- Total:
- Serves: 2 persons
Ingredients
- 1medium sweet potato (10 ounces/285 grams), peeled and cut into 1-inch chunks
- ½cup/100 grams granulated sugar
- 2tablespoons unsalted butter, softened
- 1teaspoon pumpkin pie spice
- ¼teaspoon fine sea salt
- ½cup/120 milliliters unsweetened full-fat coconut milk, well shaken
- 1teaspoon dark rum or vanilla extract
- 1large egg, at room temperature
- ½cup/45 grams unsweetened coconut flakes
- 5whole graham crackers, finely ground (2/3 cup/80 grams)
- 2tablespoons unsalted butter, melted and cooled
- 1tablespoon granulated sugar
- ½teaspoon pumpkin pie spice
- ¼teaspoon fine sea salt
Instructions
Step 1
Start the filling: Prepare a steamer. Steam the sweet potato over medium-high heat until falling-apart tender, 15 to 20 minutes. Transfer the sweet potato to a food processor and purée until smooth. Alternatively, smash and stir with a heavy whisk until smooth.Step 2
Meanwhile, make the crust: Heat oven to 350 degrees. Line 24 cups of a mini-muffin tin with paper liners. Mix the graham cracker crumbs with the butter, sugar, pumpkin pie spice and salt in a bowl until evenly combined.Step 3
Divide mixture evenly among the mini-muffin liners (about 1 packed teaspoon per cup). Using a wine cork or your fingertips, firmly press the crumbs into an even layer. Bake until brown at the edges, 6 to 8 minutes.Step 4
While the crust bakes, finish the filling: Smash the sugar, butter, pumpkin pie spice and salt until well combined, then stir in 3/4 cup sweet potato, the coconut milk and the rum until smooth. Stir in the egg until just incorporated.Step 5
When the crusts are done, divide the filling among the hot crusts (about 1 tablespoon per cup). Sprinkle with the coconut flakes. Return to the oven and reduce the temperature to 325 degrees.Step 6
Bake until the coconut is golden brown and the pies are set, 30 to 35 minutes. Cool in the pans on a wire rack until room temperature, then transfer to the refrigerator. Chill until cold, at least 2 hours.