What’s better than a slice of sweet potato pie?
Sweet potato pie……….. in a cup!! LOL
Sweet potato pie is my all time favorite dessert, right before tiramisu. But, I’ve gained some weight thanks to my sweet tooth and now I’m trying to watch how much that I eat. Smaller portions is what I’m working on. So I said to myself, hey, I wonder has anyone ever tried to make sweet potato pie cupcakes?
I went online and found tons of recipes for cupcakes with sweet potato in them… and pumpkin pie cupcakes…. but not actual sweet potato PIE cupcakes with an actual crust! So this here is my own personal rendition… If you’ve seen something similar to this around elsewhere, let me know, and keep reading for the details 🙂
Yummy Sweet Potato Pie Cupcakes
What can I say, this deliciousness on a mini-sized scale will definitely satisfy your sweet tooth. And it's easy to make too! Don't knock it until you try it...
Bowl your sweet potatoes in a large pot (keep skin on) until they are soft, easy to poke through with a knife and when skin can easily be removed (usually about 45 minutes). Set aside and let cool for 10-15 minutes, then peel skin and place in a mixing bowl.
In the mixing bowl, mix your sweet potatoes, nutmeg and cinnamon, vanilla, sugar, half and half, and two dashes of lemon juice. Mix wellfor a few minutes then taste to to see if seasonings need to be adjusted according to your taste. When it has, finally add the eggs and then continue to beat well until large lumps are gone and consistency is relatively smooth. Add your melted butter last by stirring it in well.
Either oil your cupcake pan well, or place aluminum foil baking cups in your cupcake pan and spray with oil lightly. Take your pie dough and cut enough to line the bottom of each cup. (I usually use a drinking glass for this to make it easier for myself.)
Carefully spoon your mixture in each cup.
Bake at 350 degrees for 60 minutes. Take out when browned and test the doneness by shaking the pan carefully. Food is done when a toothpick or fork inserted, comes out clean.
Allow to cool fully before topping with canned whipped cream or cool whip.
Please note: You will have plenty of prepared mixture left if the pan that you are using only allows for 12 cupcakes. When this is the case, you can choose to use the rest for a pie. That's what I always do!!
The cupcakes will sink some as they cool, so for this reason I tend to fill my cups as close to the top as possible. I've found this to be normal for each time I've made them, so they don't always look perfect, but with a bit of whipped cream, they still taste great!!
Let me know if you try out this recipe... What should I omit or add in your opinion?? It's pretty simple, and yummy too!