Sweet Potato Pecan Mini Pies

Directions

Making the Sweet Potato Pie Filling:

1. Bake the sweet potato in the oven until soft.

2. Let it cool and remove skin from the baked sweet potato. (It is ok if the potato is slightly warm from the oven. It will just help everything coagulate/come together).
3. Add cream cheese, creme fraiche and beat with mixture until combined.
4. Beat in the egg and vanilla extract.
5. Add the remaining dry ingredients and set aside.

Making the Pecan Pie Filling:

1. Combine butter and sugar on stove top in a saucepan until it starts to bubble. Keep mixing.

2. Add in the salt, a splash of whiskey and lemon zest.
3. Mix for 30 seconds over medium low heat.
4. Remove the pan from the burner and let it cool for 15 minutes.
5. Add in the egg. Continue mixing so the egg does not cook.
6. Then add chopped pecans and set aside.

Combining the Pie Fillings:

1. Using a store bought pie crust, use large cookie cutters of your choice to cut discs. Roll out thin and place into cupcake pans.

2. Layer in the sweet potato filling and then the pecan filling.
3. Top with a lattice and an egg wash.
4. Bake in the oven at 350ºF for 15-20 minutes until the crust is golden brown.