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Include sweet potato minis on your Thanksgiving menu

Sweet potato minis are the perfect dish to incorporate everyone’s favorite sweet potato pie toppings. (Staff Photo: Julie Wells)

Sweet potato minis are the perfect dish to incorporate everyone’s favorite sweet potato pie toppings. (Staff Photo: Julie Wells)

I knew I had hit the jackpot with the mini sweet potato pies I made this week when my 19-month-old daughter Joy bit into one and said “Mmmmm.”

It could have been the marshmallows on top of the miniature pastry cup filled with a sweet potato filling, but nonetheless, she loved it.

Thanksgiving is knocking on our doors and for most families, some kind of sweet potato dish is a must-have for the big meal.

For some it might be a sweet potato pie, for others it might be a sweet potato souffle.

But for a lot of people, it is the topping that makes or breaks a dish for folks. Some like a brown sugar and nut mixture, some like nothing and my personal favorite is the miniature marshmallows that sit atop a golden souffle.

So, what do you do when everyone in the family likes a different topping? I just might have a solution for you.

This week’s recipe — sweet potato minis — are a perfect way to please everyone’s appetite without breaking mom’s back in the kitchen. One batch of these minis produces about 16 to 18 pies, which leaves plenty of opportunity to tailor-make the pies with each person’s favorite topping.

Sweet potato minis

One large can of yams

One can of evaporated milk

¾ cup of sugar

Two eggs

1 teaspoon of cinnamon

¾ teaspoon of ginger

One package of refrigerated pie pastry

miniature marshmallows, optional

Preheat the oven to 400 degrees.

Roll out pastry sheet and cut out 16 to 18 4-inch circles.

Press the dough circles into muffin pans that have been coated with a non-stick cooking spray.

Mix together yams, sugar, evaporated milk, cinnamon and ginger thoroughly.

Pour the mixture into the muffin pans, filling the cups no more than two-thirds of the way.

Bake for 15 minutes.

Then reduce the heat to 350 degrees, and cook for another 20 minutes, or until a toothpick poked in the middle of the pastry cup comes out clean.

Add the mini marshmallows to the tops of the pies and place back in the oven, long enough to melt the marshmallows a little.

Tip: Make miniature leaves out of the scraps of pastry dough and place them on top to dress the pies up.