Fresh steamed sweet potatoes make great pies, but I like individual little mini pie portions because they are easier to serve to a crowd on a holiday like Thanksgiving. In addition, the mini muffin versions look cute and taste just as good. This recipe is gluten free and vegan.
I know that I'm a little early for Thanksgiving recipes, but you can pin it now and make it later
3K now and make it later.
Of course, there is no law saying you can't make this recipe and eat it now. After all it's officially fall- a perfect time to enjoy sweet potatoes. I made these as part of our Jewish New Year meal, as we look for ways to eat sweet foods for a sweet New Year. Everyone loved them.
Author: Judee Algazi
Prep Time: 25 minutes
Cook time: 15 minutes
Total Time: : 40 minutes
Ingredients:
Directions:
Preheat oven to 350
Crust: To make crust, pulsate the pecans, cinnamon, and coconut crystals in a food processor with metal blade. With processor running add oil or melted better . Stop processor and set aside.
Pie filling: Remove skin from steamed sweet potatoes and cut into med size cubes. In a saucepan add 2 tablespoons of butter or coconut oil and heat over a very low heat. Add sweet potato cubes, orange juice, and coconut crystals to the pan stirring to coat cubes. Remove from heat and add vanilla and almond milk. Return mixture to food processor and pulsate until whipped.
Prepare a muffin tin with liners. Press a tablespoon of crust filling flat into each muffin tin cup. Add whipped sweet potato pie filling 3/4 full. Repeat until all of the crust and filling is used.
Note : If you like it sweeter, sprinkle each filled muffin cup with coconut crystals and a little orange zest.
Bake for 15 minutes and serve!
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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.
Author: Judee Algazi
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