MINI BRITTLE-TOPPED SWEET POTATO PIES

These are traditional pies topped with a brittle-like layer, a perfect herald to a sweet new year. To make it even better, it’s freezer-friendly.

YIELDS 9 MINI PIES

Filling

• 2 medium sweet potatoes, peeled and cubed
• ¼ cup canola oil
• ¼ cup sugar
• ¼ cup pure maple syrup
• ½ cup pareve milk
• 2 eggs
• ½ tsp cinnamon
• 1 tsp vanilla extract

Topping

• ½ cup sugar
• ⅓ cup flour
• 3 Tbsp canola oil

1. Preheat oven to 350°F (175°C).
2. In a small bowl, place all topping ingredients. Mix well by hand or with a fork until you have fine crumbs. Set aside.
3. Place sweet potatoes into a medium pot and cover with water. Bring to a boil and boil for 20 minutes until soft. Drain and mash finely.
4. Add in remaining ingredients and mix until well blended.
5. Divide mixture evenly among nine ramekins, putting approximately a third of a cup into each one. Place ramekins on a baking sheet. Divide topping among all ramekins.
6. Bake 30 minutes. Serve warm or at room temperature.
7. Alternatively, you can bake this in a 9-inch (20-cm) oven-to-tableware. Bake for approximately 50 minutes.

(Originally featured in FamilyTable, Issue 660)