Mini Purple Sweet Potato Pies with Cheesecake Filling
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 15
Ingredients
  • 6 oz gingersnap cookies
  • 1 TBS butter, melted
  • 5 oz cup plain Greek yogurt
  • ½ tsp vanilla
  • 1 ½ cups purple sweet potato puree (from about 2 medium sweet potatoes)
  • ¾ cup brown sugar
  • 3 large eggs
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • 3 oz cream cheese, softened
  • 2 TBS powdered sugar
Instructions
  1. Process ginger snaps in a food processor until fine. Mix in melted butter and firmly press crumbs in the bottom of paper cup lined muffin tins. You should fill about 15 cups. Bake at 325F for 6-7 minutes.
  2. Mix the yogurt and vanilla together and divide into two portions, a half cup portion and about 3 TBS.
  3. Combine sweet potato puree, brown sugar, ½ cup yogurt mixture, eggs, cinnamon, and nutmeg in a food processor and pulse until combined. Transfer to a large liquid measuring cup. You should have 3 cups filling.
  4. Beat together the remaining yogurt, cream cheese, and powdered sugar using a hand held mixer until smooth.
  5. Pour the purple sweet potato mixture over the warm baked cookie crumbs. Dollop teaspoonfuls of the cream cheese mixture over the sweet potato filling, gently pressing them down into the filling.
  6. Bake at 350F for 18-20 minutes, or until puffed and dull on the edges and firm to the touch. If they are shiny on the edges, put them back in for a few minutes. Let cool completely, at least 2 hours.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mini-purple-sweet-potato-pies-with-cheesecake-filling/