Sweet Potato Butterscotch Pies
I think taht a dessert is a little more satisfying when you can eat it with your hands. Here's a great example of that.
2 (14.1-ounce) packages refrigerated pie crusts, thawed
12 frozen yam patties
2 tablespoons butterscotch morsels
4 tablespoons dark brown sugar
3 tablespoons ground cinnamon
1 cup pecan pieces
1 large egg
2 teaspoons milk
2 tablespoons granulated sugar
Preheat oven to 350℉. Line a rimmed baking sheet with parchment paper.
On a well-floured surface, unfold piecrust, and cut into 24 rounds with a 4 1/2-inch metal cutter. Re-roll excess, if necessary.
Arrange 12 piecrust circles on baking sheet with space in-between. Place a sweet potato patty in the middle of each. Divide butterscotch morsels, brown sugar, cinnamon, and pecan pieces evenly among pies.
Cover pies with the remaining piecrust. Crimp edges together tightly with a fork or your fingers. Make sure all edges are well sealed.
In a small bowl, whisk together egg and milk. Brush pie crusts with egg wash, and top with sugar. Cut 3 small slits in the top of each pie with a small knife. Bake pies until browned, 25 to 30 minutes. Transfer pies to a cooling rack, and let cool for 5 minutes before serving.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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