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Mini Sweet Potato Pies and Pepita Toffee

  • Prep 40 min
  • Total 2 hr 0 min
  • Ingredients 10
  • Servings 18

Ingredients

For the camote pies:

18
mini graham ready crust (0.71 oz each)
30
ozs sweet potato, canned and drained
2/3
cup evaporated milk
2
large eggs

For the pepita toffee:

1
stick butter
3/4
cup sugar
1/2
tablespoon corn syrup
1
tablespoon cold water
1/2
teaspoon vanilla extract
1
cup pepitas

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can serve the camote pie with pieces of pepita brittle on it, or serve side by side.

You say sweet potato, I say camote! Mmmmmm yes... my mouth just watered. I guess the fall gives us the freedom to make a little room for pie, since we get to wear big jackets and scarfs and all that good stuff. I would make room for pie even if we didn’t have to bundle up. Or I could always make my pies mini and eat them with no guilt. One for you, and one for me. Smaller than my hand, it still counts as a slice. No one feels like they broke the diet and yet you got away with a sweet potato pie indulgence. Make these mini camote pies for the holidays and place them on a tray with a pile of pepita toffee as the ultimate treat.

Directions

  • 1 For the camote pies: Preheat the oven to 425ºF.
  • 2 Place sweet potatoes in a bowl and mash with a potato masher.
  • 3 In a separate bowl, whisk milk and eggs together, then combine the milk/egg mixture with smashed sweet potato, and mix until completely combined.
  • 4 Place 3 tablespoons of sweet potato mixture into each mini graham ready crust. Then place the mini pies on a cookie sheet and bake for 10 minutes.
  • 5 Reduce the heat on the oven to 350ºF, and continue to bake for 50 minutes.
  • 6 Remove and allow to cool for 1 hour.
  • 7 For the pepita toffee: In a big pot over a medium flame attached with a candy thermometer, add in butter and let it melt.
  • 8 Add in sugar, and mix in completely for about 10 minutes, then add in corn syrup and water. From this point forward mix constantly.
  • 9 Stir your butter/sugar mixture until the candy thermometer reads 300ºF. The mixture will go from pale brown to golden brown.
  • 10 Remove from flame and add vanilla. Mix well to combine.
  • 11 Add pepitas, and mix well.
  • 12 Pour entire mixture onto a prepared cookie sheet.
  • 13 Let it cool completely for a few hours.
  • 14 Break into pieces and sprinkle camote pies with chunks of toffee. Enjoy!

You say sweet potato, I say camote! Mmmmmm yes... my mouth just watered. I guess the fall gives us the freedom to make a little room for pie, since we get to wear big jackets and scarfs and all that good stuff. I would make room for pie even if we didn’t have to bundle up. Or I could always make my pies mini and eat them with no guilt. One for you, and one for me. Smaller than my hand, it still counts as a slice. No one feels like they broke the diet and yet you got away with a sweet potato pie indulgence. Make these mini camote pies for the holidays and place them on a tray with a pile of pepita toffee as the ultimate treat.

Rate and Comment

Nicole Presley Nicole Presley
September 28, 2015

You say sweet potato, I say camote! Mmmmmm yes... my mouth just watered. I guess the fall gives us the freedom to make a little room for pie, since we get to wear big jackets and scarfs and all that good stuff. I would make room for pie even if we didn’t have to bundle up. Or I could always make my pies mini and eat them with no guilt. One for you, and one for me. Smaller than my hand, it still counts as a slice. No one feels like they broke the diet and yet you got away with a sweet potato pie indulgence. Make these mini camote pies for the holidays and place them on a tray with a pile of pepita toffee as the ultimate treat.