1 Pre-made Pie Crust, thawed as directed on package
Flour, for rolling
1/2 cup Cooked Mashed Sweet Potato, or canned sweet potato puree
2 tablespoons Packed Brown Sugar
1/4 teaspoon Pure Vanilla Extract
1/8 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
pinch of Fine Sea Salt
2 tablespoons Chopped Pecans
2 teaspoons Turbinado Sugar, for sprinkling
Adjust your toaster oven’s cooking rack to the middle position and preheat to 400°F or 375°F for convection toaster ovens. Lightly grease a quarter sheet pan or line with a silicone baking mat.
In a medium bowl combine the mashed sweet potato, brown sugar, vanilla, cinnamon, nutmeg, salt, and pecans. Taste and add more sugar or spices as desired.
Unroll pie crust onto a lightly floured surface and roll to a 1/8-inch thickness.
Use a 3.5-inch round cookie cutter to cut out circles from the dough. Reroll dough scraps to make more rounds.
Spoon 2 teaspoons of filling onto one side of each round. Fold the un-topped dough over the filling side and press the edges with a fork to seal well. Cut two ½-inch vents in the top of each pie to release steam during baking.
Lightly brush top of pies with half and half or cream and sprinkle with sugar.
Bake until golden brown, about 11 to 13 minutes.
Move baked pies to a wire rack to cool completely.
Serve warmed or chilled. They taste great dipped in whipped cream.
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