~ Holiday Mini Sweet Potato Pie Cups ~ So Good!

Cassie *

By
@1lovetocook1x

These little bite sized treats were wonderful. I tweaked another recipe to a so much easier version. I know everyone at my Thanksgiving table are going to flip over these cute little pies. So easy to make too. Once you have the potato mixture ready, Its just a matter of piping the mixture into the miniature sugar cookies cups. The original recipe called for a home made batch of sugar cookies, who has time for that with everything else there is to cook and bake for the big Holiday? I like my version much better. They make such a pretty presentation too!



Enjoy!


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Comments:

Serves:

48 - could halve recipe if desired

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Ingredients

2 - 17.5 oz
packages - betty crocker sugar cookie mix - plus ingredients to make them, which is 2 stick butter & 2 eggs
1 tsp
cinnamon

FILLING

1 large
sweet potato ( mine was a little over a pound. ) peeled and cubed - cover with water and boil until tender
4 oz
cream cheese - softened
1/8 c
plus 1 tablespoon - brown sugar
3/4 Tbsp
cinnamon
1/8 c
sugar
1 tsp
vanilla
1 - 8 oz
cool whip
caramel
apple dip, warmed to drizzle
fine
chopped pecans
any
other goodies you might like to add to the filling. i think pralines would be a great addition. we loved them just as i made them.

Directions Step-By-Step

1
Preheat oven to 375 degree F.

Spray a miniature cupcake tin with bakers joy or grease.

In a medium bowl, mix sugar cookie mix with butter, eggs and cinnamon.

Take about 1 heaping teaspoonful and roll into a ball. ( about 1 inch ) place a ball of dough in each tin.
2
Bake for about 10 minute, or until golden around the edges. Once cool enough to touch, press your thumb to indent each cookie, don't go all the way through to the bottom. Repeat until all cookies are baked.
Carefully remove from pan onto cooling rack.
3
Cook potatoes until tender. Drain.

In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
4
In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
5
Set aside to cool, about 5 minutes. Fold in half the tub of cool whip. Make sure its well incorporated.
6
Get out 3 small zip lock baggies or if you have a piping bag you can use that, I just find baggies work great as well.

Place enough potato mixture to fill halfway full. Snip end of one corner, large enough to get a good flow of potato. Pipe about 1 tablespoon into each indented cookie cup.
7
Do the same with the cool whip. Pipe a dollop atop the sweet potato mixture.

Sprinkle with pecans.
8
Barely heat up some caramel, just enough it will easily drizzle,and add to 3rd bag. Drizzle some caramel atop each pie cup.
9
Refrigerate until ready to serve. So darn yummy!


Note* you could probably use canned sweet potatoes as well, to simplify the recipe even further. I may try that the next time.

About this Recipe

Course/Dish: Other Appetizers, Pies, Cookies
Main Ingredient: Potatoes
Regional Style: American