fbpx
FREE SHIPPING on orders of $90 or more!
Let's Dish / Fall Favorites

Mini Sweet Potato Pies

Our Mini Sweet Potato Pies feature all of the classic fall flavors in one adorable bite-size dessert.

Easy to make using our Oatmeal Cranberry Cookie Dough and delicious for all to enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Sweet Potato Pies

Mini Sweet Potato Pies

  • Author: Sweet Loren’s
  • Prep Time: 30 minutes
  • Cook Time: 2 1/2 Hours
  • Total Time: 3 Hours
  • Yield: 24 servings 1x
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Scale
  • 1 package Sweet Loren’s Oatmeal Cranberry Cookie Dough
  • 2 medium sweet potatoes
  • ½ cup non dairy milk
  • ½ cup maple syrup
  • 1/2 tablespoon vanilla extract
  • 4 tablespoons your favorite gluten free flour blend
  • 1 tablespoon cinnamon
  • 1 large egg or 1 vegan egg
  • 1 bag mini vegan marshmallows

Instructions

  1.  Preheat oven to 325°F and thaw Cookie Dough portions at room temperature so it becomes soft to touch.
  2.  Prepare AHEAD of time: Place sweet potatoes onto a parchment lined baking pan and poke a few holes into each potato with a fork. Bake for 1 ½ to 2 hours or until very soft.
  3.  Fill the 24-count mini cupcake pan(s) with mini muffin liners. You can skip this step if using a silicone pan.
  4.  Break each Cookie Dough portion into 2 pieces and press one piece into the bottom and sides of each muffin tin. Repeat with remaining cookie dough until all 24 mini muffin spaces are filled with dough. 
  5.  Bake for 6-8 minutes until cookies have risen and edges are lightly golden.
  6.  Cool pan for at least 15 minutes. If the sides of each cookie aren’t flat, press down lightly with the back of a spoon.
  7.  To make the sweet potato filling, remove the skin from the cooked & cooled sweet potato and discard. Place the cooked sweet potato into a bowl and mash until creamy. Whisk in the milk, maple syrup, vanilla extract, gluten free flour, cinnamon, and the egg. Mix until creamy and all ingredients are combined. 
  8.  Scoop tablespoonfuls of the sweet potato filling mixture into each Oatmeal Cranberry cookie crust.
  9.  Bake for 20-25 minutes at 325°F.
  10.  Top each mini pie with 3 mini marshmallows and return to the oven on broil for 1-3 minutes.
  11.  Pop each mini sweet potato pie out of the pan. Cool on a wire baking rack for 15 minutes, then enjoy!

Keywords: Oatmeal Cranberry Cookies, Gluten Free, Sweet Loren’s



Share your Sweet Loren’s creations with us! We’d love to showcase them.
Click or drag a file to this area to upload.