Wednesday, November 17, 2010

Mini Pretzel Sweet Potato Pie w/ Cinnamon Honey Buttercream

I have a fever. 
And the only cure is more 
SWEET POTATO!

I made some sweet potato fries the other night with homemade aioli. They were delish! So I decided to keep up the trend and offer up yet another sweet potato recipe for Thanksgiving.

This time is uses pretzels and is turned into a pie! How good does that sound?

It's a little crunchy. It's a little bit sweet. It's a whole lot of yumminess!

Mini Pretzel Sweet Potato Pie
Recipe from Heather's Dish

Ingredients:
Pretzel Crust
2 1/3 cups pretzels, crumbled
3/4 cup butter, melted
5 Tbsp brown sugar
Filling
1 cup brown sugar
2 eggs
1 15-oz can of sweet potato puree
1 cup buttermilk
1 tsp nutmeg
1/2 tsp ginger
1 heaping tsp cinnamon
2 Tbsp sour cream (or Greek yogurt)

Directions:
1. Preheat the oven to 400.  Mix the pretzel crumbs, melted butter, and brown sugar in a bowl. 
2. Brush a muffin pan with butter.  Fill each muffin cup 2/3 of the way full, and then gently press the crumb mixture into the bottom and up the sides of each cup.
3. Bake at 400 for 5 minutes.  Let cool while you make the filling.
4. Turn oven temperature down to 350. In a bowl completely combine sugar and buttermilk. 
5. Add the sweet potato puree and egg, and mix til combined. Add the rest of the ingredients and mix well.
6. With a spoon or ladle, pour the pie filling into the muffin cups, filling all the way to just below the top:
7. Bake at 350 for 35-45 minutes, until a toothpick inserted comes out clean.  Let cool completely before serving!

Now you might wondering what's the yummy looking stuff on top of the pies?

It's Cinnamon Honey Buttercream. HELLO!
Also from Heather's Dish!
Ingredients:
1 cup butter, softened
2 lb powdered sugar, sifted
1 Tbsp vanilla extract
2 Tbsp milk or heavy cream
2 Tbsp honey
1 Tbsp cinnamon

Directions:
In a bowl cream the butter.  Add the powdered sugar and vanilla, and mix with the mixer on low.  Add the honey and cinnamon, and continue to mix.  Add in the milk (adding more if the consistency is too thick – but only 1 Tbsp at a time!) until desired consistency is reached.  Spread or pipe over cooled cupcakes/cake.

2 comments:

  1. I will definitely have to try these. They sound awesome.

    ReplyDelete

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