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
- 1-9inch pillsbury refrigerated pie crust( has 2 pie crust per box)
- 1-1/2-cups sweet potato puree (about 3 medium sweet potatoes or canned
- 1-medium banana, ripe, mashed
- 1-large egg
- 1/2-cup Non fat milk
- 2-tablespoons splenda brown sugar blend
- 1/2-teaspoon cinnamon
- 1/4-teaspoon nuteg
- 1-teaspoon vanilla extract
- 2-egg whites
- 1/4-cup splenda/sugar blend
- 1/4-cup water
- pinch of sea salt
- Preheat oven to 350 degrees
- 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.
- Let cool.
- 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.
- Set aside 1-1/2 cups of the puree for cupcake filling.
- 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).
- Gently place each circle into a lightly greased cupcake tin to cover the entire space, just like a cupcake liner.
- In a bowl, combine the 1-1/2 cups of sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract.
- Use a hand mixer to mix the ingredients together until they are smooth and combined.
- Divide the pie filling equally among the prepared cupcake tin and smooth the tops with a back of a spoon.
- Bake the cupcakes for about 30 minutes, until pie crust are a light golden brown, and the filling is set and puffed slightly.
- Transfer to a cooling rack and allow pies to cool to room temperature.
- 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.
- While the syrup is heating, whip the two egg whites until soft peaks form.
- Once the sugar has thickened and is syrupy, drizzle into the egg whites, while mixing with electric mixer on medium high.
- Beat until stiff peaks form, beat in sea salt.
- Transfer meringue to a piping bag fitted with a decorative tip and swirl on top of the cupcakes.
- Place the pies underneath the broiler set to high for a few minutes, to allow the meringue to turn a light golden brown. Enjoy!