Sweet Potato Pie for Two
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
By making these individual pies, you don't have to worry about what to do with any leftovers. There simply won't be any leftovers, not just because of the small size of the dessert but also because of the impeccable flavor, with hints of sweet potato and spice. If desired, you can substitute pumpkin mash for the sweet potato puree.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 2/3 cup flour
- 3 tbsp (45 g) butter, cut into small pieces, at room temperature
- 1 tbsp granulated sugar
- 1 tbsp powdered sugar
- A pinch of coarse salt
Filling
- 2 large eggs
- 1/4 cup heavy cream
- 2 tbsp. l. brown sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 3/4 cup mashed sweet potatoes
- 2 tbsp (30 g) butter, melted
- 1/2 cup mini marshmallows or 2 more tablespoons lightly sweetened whipped cream, for serving
- Special equipment: 2 disposable foil pie pans, 13cm in diameter
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Recipes with similar ingredients: premium flour, butter, sugar, powdered sugar, eggs, cream, brown sugar, vanilla extract, cinnamon, allspice, sweet potato, marshmallow
Cooking the dish according to the recipe:
- Cake: Place a small baking sheet on the center rack of an oven preheated to 375°F (190°C). Process the flour, butter, powdered sugar, and salt in a food processor for about 2 minutes. Continue processing until the mixture resembles moist crumbs that can be pressed together in your hand. This may seem like it will take less time than stated, but you'll still need to be patient. Divide the mixture evenly between two 5-inch (13-cm) disposable pie pans and press the dough very firmly into the bottom and sides, pressing it well into the corners. Smooth and level the top edges with your fingers or the back of a small spoon.
- Bake the cakes on a hot baking sheet until golden brown on the bottom and sides (about 12 minutes). Let them cool completely on a wire rack.
- Filling: In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla extract, cinnamon, and allspice. Whisk in the sweet potatoes, then add the melted butter.
- Fill the pie crusts with the filling. Bake until the filling has risen and set, but still looks slightly moist in the center (25-30 minutes). Transfer to a wire rack to cool completely before serving.
- If using marshmallows: Just before serving, preheat the oven to the broiler position. Sprinkle 1/4 cup mini marshmallows into the center of each pie. Bake until the marshmallows are bubbly and golden brown, about 30-40 seconds. Serve immediately.
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