Mini Vegan Sweet Potato Pies

The Smolletts
Servings: 5
2+ hr

Cute and tasty!

  • Ingredients
  • step-by-step directions
Perfect Piecrust:
  • 2 cups unbleached all-purpose flour, plus more for handling the dough
  • 1 tablespoon sugar
  • 1/2 pound (2 sticks) cold, salted butter, cut into 1/2-inch pieces
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons ice-cold water
Vegan Sweet Potato Pies:
  • 6 medium yams, peeled (see Note)
  • 1 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 recipe Perfect Piecrust
  • Flour, for rolling out the dough
  • For the Perfect Piecrust: Mix together the flour and sugar in a large bowl. Add the butter and use your hands to press and pinch the flour mixture into the butter, working until the mixture resembles coarse cornmeal. Add the vanilla and 1 tablespoon of the cold water and fold the dough together using a rubber spatula. Continue to add the water, 1 tablespoon at a time, until the dough just holds together.
  • Divide the dough in half and form it into two discs, dusting it with a bit of flour if it sticks when you work with it. Wrap each disc in plastic wrap and refrigerate them for at least 2 hours before using.
  • For the Vegan Sweet Potato Pies: Bring a large pot of water to a boil and cook the yams for about an hour, or until soft. Drain the yams and put them directly into a food processor to puree (or use a handheld mixer). it's best to puree the yams when they are still hot because they will mash easier. When the yams are a smooth consistency, place them in a large bowl and mix in the brown sugar, vanilla, cinnamon, and nutmeg. Stir to make sure all the ingredients are married to the sweet potatoes. Set aside.
  • Preheat the oven to 375ºF.
  • Lightly dust a clean work surface and your hands with flour, then roll out the pie dough. Using a pairing knife to cut rounds that are just a little bigger than the diameter of the pie tins. Transfer the dough rounds to the tins, pressing to adhere to the sides, and use a fork to poke holes in the bottom. Set the tins on a rimmed baking sheet and bake the crusts empty ("blind bake" them) for 5 minutes. This will keep the crusts from getting soggy.
  • Use a small spoon to divide the filling among the crusts and bake for 20 to 25 minutes, until the filling is firm and caramel-like on top and the crust is golden and flaky. Serve immediately or let cool completely, then wrap in plastic wrap and store at room temperature for up to 5 days.
  • Note: So, we use yams for our sweet potato pie, as does everyone we know and our family always has for generations. They are actually sweeter and more flavorful than sweet potatoes.
  • Tip: Piecrust can be frozen for up to 3 months if wrapped well.
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