Mini Sweet Potato Pies

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I’m so excited to be taking part in the#MeatlessMondayNight challenge from Silk!  I love taking our family favorites and updating them to be gluten and dairy free.

And nothing says fall and family like a Grandmomma’s Sweet Potato Pie.

I have Morgan’s Grandmomma’s cookbook, and it’s so fun to look back and see all of the wonderful dishes she loved to make.  I love to make them too, but I don’t make them quite like she did.  I don’t use cow’s milk or butter, but it doesn’t make a bit of difference in the taste!

These little pies are a real treat for the boys!  And made with Silk Vanilla Almond Milk, I know they are getting a something special that is not only delicious but is responsibly produced and free of gluten.

They aren’t hard to make!  Here is the recipe.

Mini Sweet Potato Pies with Vanilla Bean Coconut Milk Ice Cream

A mini sweet potato pie with vanilla bean coconut ice cream

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Ingredients

• 2 cups Sweet Potato, cooked and mashed
• 2 eggs
• 1 TBS Ground Nutmeg
• 1 1/2 tsp cinnamon
• 1 tsp Salt
• 1/2 Cane Sugar
• 1/2 Powdered Stevia
• 1 Cup Silk Almond Milk
• 1 TBS Coconut Oil
• 1 1/2 tsp Vanilla
• 1/2 Cup Chopped Pecans
• For the Crust:
• 2 cups of Almond Flour
• 4 TBS Coconut Oil
• 1/3 Cane Sugar

Instructions

1. Mix the potatoes and sugar. Stir in the salt, nutmeg and cinnamon. Add the coconut oil and blend.
2. Add eggs one at a time, beating after each addition until well blended.
3. Stir in Silk Almond Milk and Vanilla.
4. Set aside and make the almond flour crust.
5. To make the crust:
6. Mix together the almond flour, coconut oil and sugar. Place parchment paper cupcake liners in a muffin tin and press about 1 TBS of crust mixture into each liner.
7. Fill each liner with about 1/4 cup of pie filling. Bake for about 30 minutes until set. Sprinkle chopped pecans and bake an additional 5-6 minutes.
8. Allow to cool for at least 30 minutes. Serve with a scoop of Vanilla Bean Coconut Ice Cream.

Here are a few tips for making these mini sweet potato pies.

I use half cane sugar and half powdered stevia to keep their sugar intake down.

It still tastes sweet, and they can’t tell the difference.

I use coconut oil and Silk Vanilla Soy Milk pretty much exclusively when I bake now.

I’ve been moving more toward a plant based diet, and it really helps with my digestion issues.

About Silk

Changing the world, one sip (or spoonful) at a time. Since the beginning, Silk® has been out to make the world a healthier place. Not just for those who use our products, but for everyone. Learn more at https://silk.com/our-story.

Foundational Silk Brand Features:

• Lactose-free
• Dairy-free
• Cholesterol-free
• No high-fructose corn syrup
• No artificial colors, flavors
  or preservatives
• Plant-based
• Enrolled in or verified by the Non-GMO Project
• Responsibly produced
• Free of gluten, casein, peanuts, egg and MSG*

*Please check product labels for allergen statements.

When making the crust, get in there and use your fingers to really pack it down in the muffin liners.

Then fill with about 1/4 cup of pie filling.

You want to leave just a little bit of room at the top for the pecans.

Let them cool for at least an hour before serving.

 

Top with So Delicious Vanilla Bean Frozen Dessert.

I stumbled upon this Coconut Milk “ice cream” about a year ago and it’s amazing.  For real.  They have it in several flavors…chocolate and chocolate mint are two of my favorites.

They are wonderful if they are just a little warm when you add a scoop of the So Delicious Vanilla Bean Frozen Dessert.

You can eat it with ice cream or without.

This mini version is so great for tailgating and fall football season!  Just leave off the ice cream, and you’ve got finger food at it’s best.

I hope you’ll join me for the #MeatlessMondayNight challenge, and take your favorite tailgating or family heirloom recipe dairy free this fall! Moving to a more plant based diet isn’t hard when you start with just one day a week.

What will you making this Monday night?  Let me know down in the comments below!

This conversation is sponsored by Silk. The opinions and text are all mine.