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Mini Sweet Potato Pies

Name: Mini Sweet Potato Pies
Prep time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Desserts, Fall Flavors Recipes, Holiday Recipes, Pies, Thanksgiving Recipes
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

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

Nutrition Info Per Serving

Serving Size: 2 mini pies

Calories	180
Total Fat	9g
Saturated Fat	3g
Cholesterol	0mg
Sodium	150mg
Total Carbs	25g
Dietary Fiber	2g
Sugars	2g
Added Sugars	0g
Protein	2g

Instructions

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!