Mini Sweet Potato Pies

1. 1

   Preheat oven to 400u00b0. Place sweet potatoes in a greased 15x10x1-in. baking pan; bake until tender, 35-40 minutes.

2. 2

   Meanwhile, on a work surface, unroll one crust. Using a 2-1/2 inch round cutter, cut out 12 circles. Press circles onto bottoms and up sides of 12 nonstick mini muffin cups. Repeat with second crust Chill until filling is ready.

3. 3

   In a food processor, pulse flour, butter and 1/4 cup brown sugar until crumbly; set aside for topping. Add baked sweet potatoes and remaining brown sugar to food processor; pulse until almost smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping.

4. 4

   Decrease oven setting to 325u00b0. Bake until crust is golden brown, 20-24 minutes. Cool 5-10 minutes before removing from pan to a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.