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Sweet Potato Muffin Cup Pies Recipe

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This recipe for Sweet Potato Muffin Cup Pies is from The Roney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup sweet potato puree, canned or fresh
2 eggs
1/2 cup biscuit mix
1/2 cup sugar
3/4 cup evaporated milk
1 tsp vanilla extract
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch ground ginger
freshly whipped cream or thawed whipped topping, for garnish (optional, but the kids will love it...dessert for breakfast!)
cinnamon sugar, optional

Directions:
Directions:
Heat the oven to 375° F. Spray 12 muffin cups with nonstick baking spray.
In a medium mixing bowl, combine the pumpkin with the eggs, biscuit mix, sugar, evaporated milk, vanilla, cinnamon, nutmeg, and ginger. Beat with an electric mixer until smooth.
Spoon about 1/4 cup of the sweet potato mixture into each muffin cup.
Bake the pies for 25 to 30 minutes, or until browned and set. The pies will pull away from the sides of the muffin cups.
Cool for 10 minutes in the pan on a rack. Carefully slide a sharp knife around each pie to loosen the sides and lift them out onto a plate or tray. Cool for 10 to 15 minutes longer and then serve with whipped cream and a sprinkling of cinnamon sugar. Serves 12

Number Of Servings:
Number Of Servings:
12

 

 

 

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