~ holiday mini sweet potato pie cups ~ so good!

How To Make ~ holiday mini sweet potato pie cups ~ so good!

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  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.
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  Step 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.
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  Step 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.
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  Step 4
  In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
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  Step 5
  Set aside to cool, about 5 minutes. Fold in half the tub of cool whip. Make sure its well incorporated.
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  Step 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.
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  Step 7
  Do the same with the cool whip. Pipe a dollop atop the sweet potato mixture. Sprinkle with pecans.
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  Step 8
  Barely heat up some caramel, just enough it will easily drizzle,and add to 3rd bag. Drizzle some caramel atop each pie cup.
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  Step 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!