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Vegan MoFo 1.2: Sweet Potato Pie Cups

Posted on Oct 2, 2012 by in Recipes, Vegan MoFo | 8 comments

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It’s Tuesday, which means it’s the second day of Vegan MoFo! I’ve already had a great response to my Vegans Know How to Party giveaway – remember you have until Thursday at midnight to enter!

Today is the first of four vegan appetizers that I have for you this week. These sweet potato pie cups are on the sweeter side, but they would make the perfect dinner-starter for a holiday meal. The flaky phyllo cups give them a nice crispiness and the candied pecans give them great crunch. The silky smooth sweet potato filling has a luscious mouth-feel that will remind your guests of their childhood holiday dinners. I absolutely adore the flavors in this dish as they immediately make me feel as though fall has officially arrived.

Vegan Sweet Potato Pie Recipe

You have a few options when it comes to the shells for this recipe. I used phyllo dough sheets in a regular size muffin tin, however, you can use pre-made phyllo dough shells or phyllo dough sheets in a mini muffin tin for a more bite-sized appetizer. The size of cups that I made are about a three-bite dish and you eat it with a fork at a sit-down style dinner if you wanted.

If you are short on time then I suggest using the phyllo cups, as all you’ll need to do is make the filling and bake. Using the sheets is much more time intensive, but you’ll end up with a much lighter, flakier cup than you do with the cups.

Note: Be sure to serve these right away, as the phyllo dough tends to soften if left overnight or covered for too long.

Sweet Potato Pie Cups

Yield: 12 cups

Ingredients

    For the Pie Cups
  • 2 large Sweet Potatoes, peeled & cubed
  • 1 pack Phyllo Dough Sheets, thawed
  • 1/2 cup Non-Dairy Milk
  • 2 tsp Ground Cinnamon
  • 1 tsp Nutmeg
  • 1/4 cup Brown Sugar
  • 1/2 tsp All-Spice
  • 2 tsp Vanilla
  • 2 tbsp Earth Balance
  • For the Pecans
  • 1 cup Pecans
  • 2 tbsp Earth Balance
  • 1/4 cup Brown Sugar

Directions

  1. Pre-heat the oven to 425 degrees F.
  2. Bring a pot of water to a boil and cook the sweet potato cubes until soft - 15 minutes or so. Drain and cool.
  3. Puree the cooled sweet potato in a food processor. Add the milk and blend until smooth. Add the vanilla, spices, and brown sugar and blend until smooth and well-combined.
  4. Lightly grease a muffin tin, if using. Stack 5 sheets of phyllo dough and cut into 4"x 4" squares if using a large muffin tin, about half that for a smaller tin. Melt the 2 tbsp of Earth Balance and brush a sheet of phyllo, top with another sheet, and brush again. Repeat this with all five layers of phyllo. Place the buttered stack of phyllo squares on top of a muffin opening. Place 2 tbsp of the sweet potato filling onto the phyllo and press down lightly until the phyllo begins to curl up the sides of the tin. Repeat until the desired amount of cups are made.
  5. Bake for 8-10 minutes or until the edges of the phyllo dough are golden brown. Do not overcook as the dough will easily burn.
  6. While the cups are cooking, melt the remaining Earth Balance in a small skillet on the stove. Add the brown sugar and pecans, cook for several minutes. Lay a sheet of wax paper out and spread the pecans on it in an even layer. Let cool for a few minutes.
  7. Remove the cups from oven and let cool slightly. Top each cup with three candied pecans. Serve warm!
http://theunintentionalvegan.com/vegan-mofo-1-2-sweet-potato-pie-cups

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I’ll be back tomorrow with a more savory appetizer to get your party started! Do you like sweet potato pie? If so, do you top it with marshmallows?

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