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Mini Sweet Potato Pies

Delicious Mini Sweet Potato Pies for Guilt-Free Indulgence

Indulge in these Mini Sweet Potato Pies, a delightful guilt-free dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pites
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup blanched almond flour
  • 1/4 cup coconut flour substitute with more almond flour if unavailable
  • 1/4 cup tapioca flour replace with cornstarch if necessary
  • 1/4 cup melted refined coconut oil can substitute with any neutral vegetable oil
For the Filling
  • 2 medium steamed sweet potatoes use about 2 medium/large sweet potatoes
  • 1/2 cup plant-based milk any non-dairy milk works beautifully
  • 1/2 cup creamy peanut butter replace with sunflower seed butter for a nut-free version
  • 2 large eggs for vegan, use flax eggs (2 tbsp ground flaxseed + 4 tbsp water)
  • 1 tsp ground cinnamon optional for added warmth and flavor
Optional Sweeteners
  • 1/4 cup pure maple syrup or honey omit for sugar-free version
  • 2 tbsp coconut sugar omit for sugar-free version

Equipment

  • Muffin Tin
  • silicone muffin liners
  • Mixing Bowl
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with silicone muffin liners.
  2. In a mixing bowl, combine blanched almond flour, coconut flour, and tapioca flour. Mix in the melted refined coconut oil.
  3. Press about a tablespoon of the crust mixture into each muffin cup, building a slight wall along the sides.
  4. In a food processor, blend the steamed sweet potato flesh, plant-based milk, and creamy peanut butter until smooth.
  5. Add the eggs and ground cinnamon to the processor and blend until fully incorporated.
  6. Spoon the sweet potato filling into each crust, ensuring not to overfill.
  7. Bake the muffin tin in the oven for 15-20 minutes, checking for a lightly golden top.
  8. Allow the pies to cool completely in the tin before serving.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Ensure sweet potatoes are fully steamed and cooled before blending. If your crust mix is too crumbly, add a splash of plant-based milk for better binding.

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