Submitted by Rovingaile Kriska Ponce, Jr. Research Specialist, Division of Hematology & Oncology, USF Health
My Story
My recipe was ultimately inspired by my Filipino-American culture. When my family and I immigrated from the Philippines to the U.S. during the fall season, some of the first American desserts we ate together were Thanksgiving pies. "Mini Sweet Potato Pies" is therefore a dish that is typically made and served during the Thanksgiving season. The star ingredient in this recipe are sweet potatoes because not only are they nutritionally dense and in season during the fall, but my choice of "kamote" (sweet potatoes in Tagalog) is a tribute to my childhood in the Philippines as it is one of the most common produces eaten in Filipino households, including mine! These mini sweet potato pies are perfect for eating and sharing during the upcoming Thanksgiving season!
Recipe
Preparation Time: 1 hour and 45 minutes
Serving Size: 24 mini sweet potato pies
Ingredients
Sweet Potato Pie Filling
• 4 medium-sized sweet potatoes
• 1/2 cup of agave syrup
• 1/2 tbsp pumpkin spice
• 1/2 tbsp ground cinnamon
• 1/2 tbsp vanilla extract
• 1/2 tsp salt
Oat Pecan Crust
• 2 cups of oats
• 2 cups of pecans
• 1/4 cup sugar of choice (white, brown, coconut, etc.)
• 3 “flax eggs” = 6 tbsp of flaxseed meal + 12 tbsp of water
Directions
Peel the sweet potatoes, and place in a pot. Fill the pot with enough water so that they are submerged.
Cover the pot with a lid, and bring the water to a boil on a stove. Once it is boiling, reduce the heat to medium, and let it simmer for 20-25 minutes.
The heat can be turned off once a toothpick or fork can easily pierce the sweet potato; the texture should be that which can be mashed.
Mash the sweet potatoes in a bowl, and let it cool for 15 minutes.
Once the mashed sweet potatoes are cooled, add the agave syrup, pumpkin spice, cinnamon, salt, and vanilla extract. Set it aside.
Preheat the oven to 350°F.
To start preparing the crust, make the “flax eggs” by combining the flaxseed meal and water together. Mix, and set aside for a few minutes.
While the “flax egg” mixture thickens, combine the oats and pecans in a food processor or blender. Pulse into a fine consistency.
In a bowl, combine the “flax eggs”, which should have a more viscous texture similar to a beaten egg, with the oat-pecan flour and sugar.
Mix until all the crusts’ ingredients are well incorporated into one another. This mixture should have a moldable texture.
Lightly grease two dozen-cup muffin tins with oil.
Divide the crust batter into each 24 slots. Use your fingers to mold and spread the crust mix so that the bottom surface of the slot is completely covered.
Add the sweet potato pie filling, spreading it out evenly over the crust.
The crust should be at least as thick as the filling added.
Place the mini sweet potato pies in the oven. Bake for 30 minutes.
Let the pies cool for 30 minutes. Carefully remove each mini pie, serve, and enjoy!
Side Notes:
• The amount of pies made can be variable depending on the preferred mini pie size, but thickness of the pie crust should be at least as thick as the filling.
• After making the crust mixture, it may seem slightly crumbly/loose, but it will bind better after baking and cooling.
Comments