Healthier mini sweet potato pecan pie
User Reviews
5.0
3 reviews
Excellent
Healthier mini sweet potato pecan pie
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Delicious pies in handheld size, healthier than typical but still with that classic tasty mix of soft filling and crunchy top.
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Ingredients
For the crust
- ½ cup pecan nuts 50g, halves or pieces
- 1 cup whole wheat flour 120g wholemeal flour
- 2 tablespoon butter 20g, roughly chopped
- 1 egg white
- 2 tablespoon olive oil
- 1 pinch salt
For the filling
- 1 ½ cups cooked sweet potato 370g, without skin (suggest baked but can boil whole in skin - approx 1 large potato)
- 2 tablespoon coconut oil softened or melted and cooled
- 1 egg
- 2 tablespoon milk
- 2 tablespoon maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
For the topping
- ½ cup pecan nuts 50g, broken into small pieces if larger
- 1 egg lightly beaten
- ¼ cup maple syrup 4tbsp
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Instructions
- Make the crust first by whizzing the pecans in the food processor until fairly fine. Then add the rest of the crust ingredients (flour, butter, egg white, olive oil and salt) and pulse until combined.
- Remove the dough from the food processor. Press it together and wrap in plastic wrap and chill for around 20min or so.
- Meanwhile, make the filling by blending all the filling ingredients (sweet potato, coconut oil, egg, milk, maple syrup, cinnamon, ginger, nutmeg and allspice) together until well mixed.
- Gently toast the pecans for the topping in a dry pan for around 5min until you can start to smell them but they are not browning.
- Lightly oil 10 cups of a muffin tray and preheat the oven to 350F/180C.
- Roll out the dough on a lightly floured surface until around as thin as it will go. If possible, cut circles to then put in the muffin tray. Alternatively (as I did, since it's fairly crumbly) take pieces of the dough and press in to the tray to cover all the way round the base and sides, making sure there are no gaps.
- Spoon the filling evenly between the crust-lined muffin cups and flatten the surface.
- Add the beaten egg and maple syrup to the toasted pecans for the topping and spoon evenly between the mini pies.
- Bake in the oven for approx 20min until the pies rise up in the middle and appear set.
- Remove from oven and allow to cool for around 5min or so before taking out to cool further or enjoy warm.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
39mg
(13%)
Sodium
55mg
(2%)
Potassium
199mg
(6%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
2950IU
(59%)
Vitamin C
0.5mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10muffin
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 39mg | 13% |
| Sodium | 55mg | 2% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2950IU | 59% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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