Pairs well
with
Our Rosé
Mini Sweet Potato Pies
Filling:
1 medium sweet potato, peeled and cut into 1-inch chunks
1/2 cup granulated sugar
2 tablespoons unsalted butter, softened
1 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
1/2 cup unsweetened full-fat coconut milk, well shaken
1 teaspoon dark rum or vanilla extract
1 large egg
1/2 cup unsweetened coconut flakes
Crust:
5 whole graham crackers, finely ground (about 2/3 cup)
2 tablespoons unsalted butter, melted and cooled
1 tablespoon granulated sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon fine sea salt
Begin by steaming the sweet potato over medium-high heat for about 15 minutes, or just until the squash is tender. Pour the cooked sweet potato into a food processor (or blend (on pulse) and purée until the sweet potatoes is a smooth consistency.
Preheat the oven to 350°F and arrange 24 pre-lined muffin tins on a baking sheet. In a bowl, mix the graham cracker crumbs with the melted butter, sugar, pumpkin pie spice, and salt—just until all of the ingredients are well-mixed, but do not over mix.
Evenly distribute the crumb mixture into the mini tins, using about 1 teaspoon per cup. Firmly press the crumbs into an even layer and bake for about 6 minutes or until the crusts are golden brown.
Resume preparation of the filing by combining sugar, butter, pumpkin pie spice, and salt in a bowl and mashing until well mixed. Add 3/4 cup of the puréed sweet potato, coconut milk, and rum and mix until fairly smooth. Then gently fold in the egg.
Fill each toasted crust with the sweet potato filling. Sprinkle the tops with coconut flakes, and bake at 325° for about 30 minutes or just until the coconut is toasted and the filling is set. Allow the pies to cool in the pan on a wire rack until they reach room temperature. Transfer to the refrigerator and chill for at least 2 hours before serving.