Sunday, December 23, 2012

Mini Sweet Potato Pies

I have to admit I have never had sweet potato pie before, so I have no base of reference for these (as a huge fan of sweet potatoes, really not too sure how I managed to never try them in my 27 years on this planet).  To me, these taste exactly like mini pumpkin pies.  So much in fact, I think I might try swapping sweet potatoes for pumpkins in more of my recipes (while pumpkins are out of season anyway). 

For Pastry 
- 1 1/2 cups all purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 cup butter, chilled
- 3 tbsp ice cold water

For Filling
- 1 cup mashed sweet potato
- 1/4 cup butter, melted
- 1/2 cup + 2 tbsp sugar
- 1 large egg
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice

For Topping
- 1 cup icing sugar
- 3 tbsp butter
- 2 tbsp heavy cream
For Pastry
In a food processor, combine flour, sugar, and salt and pulse until combined.  Add butter and pulse until mixture resembles coarse breadcrumbs.  Add water, 1 tbsp at a time and pulse until a ball of dough forms.  Remove from food processor, wrap, and place in fridge for at least an hour to relax the gluten in the dough.  Once refrigerated, roll out dough and cut into 24 tart size pieces (I used a narrow drinking glass for mine) and place in a mini muffin tin to create tart shell. 
For Filling
Using a hand mixer, whip all of the filling ingredients together until completely smooth.  Spoon mixture into tart shells until nearly full.  
Bake in preheated 375 degree oven for 20 minutes, or until filling is cooked and tarts are lightly browned. 
While tarts are cooling, whip together topping ingredients.  Spoon into a pastry bag (or sandwich bag) with your favourite icing tip and place topping in fridge for 5-10 minutes to set.  Pipe onto cool tarts.
Refrigerate leftover tarts. 


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