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Mini Sweet Potato Pies and Pepita Toffee

Mini Sweet Potato Pies and Pepita Toffee
  • Prep 40 min
  • Total 2 hr 0 min
  • Ingredients 10
  • Servings 18
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.

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

Directions

  • 1
    For the camote pies: Preheat the oven to 425°F.
  • 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 350°F, 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 300°F. 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 can serve the camote pie with pieces of pepita brittle on it, or serve side by side.

No nutrition information available for this recipe

  • 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.
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