Mini Sweet Potato Pies


  • 5 medium sweet potatoes 
  • 1/2 cup water
  • 1 tbsp olive oil
  • 5 tbsp butter at room temp
  • 2 tbsp honey 
  • 1/2 tsp Maple Sugar Blend 
  • 1/2 cup + 2 tbsp sugar
  • 2 eggs
  • 3/4 cup full fat coconut milk
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 10 Keebler Ready Crust Mini Graham Cracker Pie Crusts 
  • 1 cup heavy cream

  1. Preheat oven to 400 degrees.
  2. Wash and peel 2 of the sweet potatoes. Dice into small cubes and place into a skillet with the water, olive oil, 1 tbsp of butter, 2 tbsp of honey and 1/2 tsp of SalterieOne North Blend. Bring to a simmer over medium heat and cover for 5 minutes. Uncover and turn to high heat, stirring frequently until sweet potato cubes become caramelized and lightly browned. The water should be fully evaporated. Remove from the heat and set aside. 
  3. Line a baking sheet with tin foil and use a sharp knife to poke a few holes in the top of the 3 remaining sweet potatoes. Place the potatoes on the baking sheet with the poke marks facing up. Bake for 50 minutes or until soft.
  4. Turn the oven down to 300 degrees.
  5. Once the baked potatoes have cooled, peel and place into a large bowl. Use the back of a large fork to mash them down a bit then add the remaining butter, 1/2 cup of sugar, eggs, coconut milk, vanilla extract and cinnamon. Use an electric hand mixer to combine the ingredients until smooth. 
  6. Fold the caramelized sweet potato pieces into the mixture until well-distributed. These add texture and flavor but if you prefer a silky finish to your pie you can simply mix them in with the electric mixer until smooth. 
  7.  Place the pie crusts onto a baking sheet and fill each to the top with the sweet potato mixture.
  8. Bake the pies for 50 minutes or until set. A toothpick should come out of the center moist but clean.

Recipe by Danni Viafore @the.vegetarian.foodie