Mini Sweet Potato Pies

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Fall scents fill the air and the holidays are right around the corner! In recent years we have added this staple to the menu as an alternative to the traditional pumpkin pie. My family craves this Sweet Potato Pie made with Greek yogurt to make it a bit healthier with a touch of tanginess.

 Written by: Little Chefs Kitchen
This easy recipe can be made with your children ahead of time, and it’s the perfect addition to any fall themed gathering. Add decorative trims to your individual mini pies or make a large one for your family meal. Either way it will be more special when your little ones are there to help you make memories in the kitchen!
Prep time: 25 minutes
Cook time: 30 minutes
• 1/2 pound sweet potato
• 3/4 cup Greek Yogurt
• 1/4 cup + 2 tablespoon brown sugar
• 1/2 teaspoon cinnamon
•  1/2 teaspoon nutmeg
• 3 egg yolks
• 1/8 – teaspoon salt
• 1 – tablespoon butter
• 1 – teaspoon vanilla
Have an adult help to peel and cut the sweet potatoes. Boil for 15 minutes or until fork tender.
Once they are cool to touch, mash them with a fork and 1 tbs of butter.
In a separate bowl, whisk egg yolks and sugar.
Add cinnamon, nutmeg, salt and yogurt and mix well.
Add cooled mashed sweet potatoes. Mix by hand (use your super hero arm power) or use a hand held mixer to make sure everything is well incorporated.
Roll out your homemade pie dough (or store bought) on a floured surface and place into each pie mold.
 Place filling inside and decorate the tops of the pie with Fall shapes, pumpkins or a fringe top. Use your imagination to create a unique presentation.
Beat one egg with 1 tablespoon of water and use a pastry brush to brush the top of the pie dough shapes.
Bake for 30-40 minutes at 350•F until tops are golden brown and filling is firm
Let the pies cool and serve with some Vanilla Ice-Cream!
Enjoy and Happy Holidays!
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