Sweet_Potato_Pie_Cupcakes

 

 

A heavenly twist on a cupcake, these all too adorable Sweet Potato Pie Cupcakes are to die for.  They have such a creamy texture that your teeth just sink into bite after bite.  The combination of the sweet potato puree and light and airy meringue, surrounded by a flaky crust is perfection.  It’s almost like eating a piece of warm banana bread like your Grandma use to make, but healthier.  So true story, my Dad is a guy who will eat just about anything you put on his plate.  Except… when it comes to sweet potatoes.  I don’t know what the delicious and naturally sweet, sweet potato did to him, but he is not a fan.  I try to tell him, “Dad, sweet potatoes are so good for you, they are loaded with antioxidants, have anti-inflammatory properties, help in the prevention of arthritis and stabilize your blood sugar, but he still refuses to eat them.  

So one weekend my husband and I went over to my parents house while they were out of town and I made Sweet Potato Pie Cupcakes.  My husband was hooked, and I had to agree they are just about the best cupcake ever.  I left a few in my parents refrigerator, and not long after they got home,  I got a phone call asking what are these cute little cupcakes?” Laughing I told them to warm one in the microwave and enjoy.  My Dad was a little skeptical, but he tried one anyway and said “wow, that was really good, what is it?”  I told him Sweet Potato Pie Cupcakes!  He may still not like sweet potatoes, but he definitely loved my Sweet Potato Pic Cupcakes, they are fit-licious. xoxo

Sweet Potato Pie Cupcakes
Serves 12
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Prep Time
35 min
Cook Time
30 min
Total Time
1 hr 5 min
Prep Time
35 min
Cook Time
30 min
Total Time
1 hr 5 min
For the Pie
  1. 1-9inch pillsbury refrigerated pie crust( has 2 pie crust per box)
  2. 1-1/2-cups sweet potato puree (about 3 medium sweet potatoes or canned
  3. 1-medium banana, ripe, mashed
  4. 1-large egg
  5. 1/2-cup Non fat milk
  6. 2-tablespoons splenda brown sugar blend
  7. 1/2-teaspoon cinnamon
  8. 1/4-teaspoon nuteg
  9. 1-teaspoon vanilla extract
For the Meringue
  1. 2-egg whites
  2. 1/4-cup splenda/sugar blend
  3. 1/4-cup water
  4. pinch of sea salt
Lets Cook
  1. Preheat oven to 350 degrees
  2. Pierce the sweet potatoes all over w/ a fork, then wrap each potato in a wet paper towel. Place in the microwave to cook until soft about 8-10 minutes.
  3. Let cool.
  4. Once cooled, peel off the skin with a knife and place the peeled sweet potatoes in the blender or food processor, and process until smooth.
  5. Set aside 1-1/2 cups of the puree for cupcake filling.
  6. On a lightly floured work surface, roll out the pie crust into a 12-inch circle, using a 3-1/2 inch round cutter, cut out rounds of dough. ( you can use both pie crusts in the box to get 12 cupcakes).
  7. Gently place each circle into a lightly greased cupcake tin to cover the entire space, just like a cupcake liner.
  8. In a bowl, combine the 1-1/2 cups of sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract.
  9. Use a hand mixer to mix the ingredients together until they are smooth and combined.
  10. Divide the pie filling equally among the prepared cupcake tin and smooth the tops with a back of a spoon.
  11. Bake the cupcakes for about 30 minutes, until pie crust are a light golden brown, and the filling is set and puffed slightly.
  12. Transfer to a cooling rack and allow pies to cool to room temperature.
  13. When you are ready to serve the cupcakes prepare the meringue. In a saucepan, combine the sugar and water, heat without stirring, until it becomes syrupy and thickened.
  14. While the syrup is heating, whip the two egg whites until soft peaks form.
  15. Once the sugar has thickened and is syrupy, drizzle into the egg whites, while mixing with electric mixer on medium high.
  16. Beat until stiff peaks form, beat in sea salt.
  17. Transfer meringue to a piping bag fitted with a decorative tip and swirl on top of the cupcakes.
  18. Place the pies underneath the broiler set to high for a few minutes, to allow the meringue to turn a light golden brown. Enjoy!
Adapted from Skinnytaste
Adapted from Skinnytaste
Fitness Food Diva https://fitnessfooddiva.com/
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