It's been quite the busy week for us here in the Hall family. We've been to Texas and back in basically two days, where we went to the most adorable Texas wedding and saw all of our families and ate way too many kolaches! Kyle has had a major test and other school things, and we've both been working and commuting and it's just been so busy and it's not even Thanksgiving yet! But, it's been the best few days because we have spent time with family and it's gotten pretty cold in New York so it's cozy and delicious and wintery and fuzzy-sock-wearing weather.
I love this week!!!!!!!!!!!
Now onto these pies. Oh. my. word. My sister made these with me and we had so much fun doing it. I brought these into work and (not trying to brag but) everyone loved them!! Someone even asked for the recipe of which I sent her the below. She plans to make it for her Thanksgiving table. (Yikes!) JK, I'm pretty confident in this recipe and it's amazingness. Plus, with the spiked whipped cream--no one would even remember it afterwards anyway!! JK again, it is literally only the tiniest hint of rum. But homemade whipped cream? It is so so easy and literally changes everything.
I think I will make these every year now, that's how much my family and coworkers and the world loved them. The hardest part is boiling the sweet potatoes and waiting for them to be cooked, but after that it is a piece of cake! (or pie, duh!)
Happy Thanksgiving to everyone!
Mini Sweet Potato Pies with Rum Whipped Cream (makes approx. 18 pies)
- 2-3 medium-sized sweet potatoes
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup milk
- 2 large eggs
- 1/2 tsp. ground nutmeg
- 1 tsp. cinnamon
- 1/4 tsp. cloves
- 1 tsp. vanilla extract
- 2 lbs. pie dough
for the rum whipped cream:
courtesy of Ina Garten
- 1 cup cold heavy cream
- 3 tbl. sugar
- 1/2 tsp. vanilla extract
- 1 tbl. rum
Directions: Boil sweet potatoes with skin over medium-high heat for approximately 45 minutes, or until tender. Rinse and drain in cold water, and peel skin off. Move to a bowl and mash with a fork, or place in stand mixer with whisk attachment and stir until smooth.
Preheat oven to 350°F, and grease 2 12-cup muffin tins. Set aside.
In the mixer bowl filled with sweet potatoes, mix in butter, milk, sugar, eggs, vanilla, and spices. Stir slowly until throughly blended.
Roll out pie dough on a flat surface. Using a cookie cutter, cut out large circles (4-inches) from the pie dough. Smooth dough into muffin tin molds, and fill with sweet potato filling. Bake in oven for 30-40 minutes, or until toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then remove to cooling rack.
for the whipped cream: Beat heavy cream on high speed until mixture starts to thicken. Add sugar, vanilla, and rum, and continue whipping until thick peaks are formed.