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Mini Sweet Potato Pies

Makes 40 mini pies Calories 180 Prep Time 1 hour, 10 minutes Total Time 1 hour, 30 minutes Made with Splenda® Magic Baker™ Brown

Ingredients

For the filling:

3-4 medium-sized sweet potatoes

3 tablespoons Splenda® Magic Baker™ Sweetener

4 tablespoons vegetable oil spread

¼ cup creamy oat milk or low-fat evaporated milk

2 teaspoons pure vanilla extract

2 refrigerated pie crusts

For the topping:

2 tablespoons vegetable oil spread, softened

2 tablespoons Splenda® Magic Baker™ Brown Sweetener

2 tablespoons all-purpose flour

2 cup quick oats

2 tablespoons chopped pecans

½ teaspoon ground cinnamon

Serving Size: 2 mini pies

Preheat oven to 400°F.
Fork sweet potatoes all around and place them on a baking sheet. Bake for about 1 hour, until soft in the middle. Remove potatoes. Peel should come off easily. Measure 2 ½ cups of sweet potato and place in a medium-sized bowl. Reduce oven temp to 375°F.
In the same bowl as the potatoes, add sweetener, spread, milk, and vanilla. Beat with an electric mixer until smooth.
Lightly flour a flat surface and unroll the pie crusts. Roll out each pie crust out a bit more so that it’s a little less than ¼-inch thick. Using a 2 ½- or 3-inch circular cookie or biscuit cutter, cut 20 circles from each pie crust. Gently press each circle of pie crust into a mini muffin tin that has been lightly sprayed with nonstick cooking spray. Pie crust might fold in a little at the top – this is okay.
Carefully scoop sweet potato filling into each prepared pie crust, filling almost to the top.
In a small bowl, mix together ingredients for the topping. Gently crumble ½ teaspoon of topping onto each sweet potato pie.
Bake for about 15 minutes, just until edges are golden brown. Remove, let cool slightly, and serve!