Mini Vegan Sweet Potato Pies

Filling Recipe

6 medium size yams (skinned)

1 cup brown sugar

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/2 tsp nutmeg

Directions

Skin 6 medium size sweet potatoes and boil them whole for about an hour or until soft. Once the yams are done drain the water and put directly into a food proccessor or you can use a handheld mixer. It's best to puree the yams when they are still hot because they mash easier when hot. Once you get the yams to a smooth consistency add the yams mash to a bowl and mix in the brown sugar, vanilla extract, cinnamon, and nutmeg. Stir making sure all the ingredients are married to the sweet potatoes. Then use a small spoon to fill the mini pies and bake on 375 degrees for 20-25 minutes or until firm and caramel like on top. 

Crust

I use store bought pie crust because I'ts easier. Any box crust will work. When spreading the dough and adding it to the pie tin be sure to use a fork and poke holes in the crust. Bake the crust in the oven on 375 for about 3-5 minutes or until the crust begins to get flakey. You don't want to overcook the crust. I prebake my crust before filling them to assure they aren't soggy. Need that crust to be flakey and perfect!