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Mini Sweet Potato, Cranberry, and Pecan Pies

A cute little pie with some of the wonderful warm flavors of Thanksgiving.

Ingredients
  

Crust:

  • 3/4 cup finely crushed graham crackers about 5 full crackers
  • 1/4 cup finely chopped pecans plus more for garnish
  • 4 tablespoons unsalted butter melted
  • 1 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • pinch of salt

Filling:

  • 4-5 ounces of sweet potato flesh mashed (about 1 small potato prebaked until tender & skin removed)
  • 4 oz plain cream cheese softened
  • 5 oz can sweetened condensed milk
  • 2 teaspoons orange zest
  • 1/8 cup orange juice about 1/2 of orange
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 cup whipping cream whipped to stiff peaks, plus more for garnish
  • premade orange cranberry sauce

Toppings/Garnishes:

  • 12 sugared cranberries (click link for recipe)
  • chopped pecans
  • whipped cream
  • powdered cinnamon

Instructions
 

  • For crust, combine crust ingredients well and press onto the bottom of mini pie plates or a 9 inch pie dish, and a little up the sides. use your fingers to press it in. You can bake the crust at 350 degrees for about 8 minutes to slightly toast the pecans for better flavor, or you can leave it as is and refrigerate to set while you make the filling. If baking, let cool completely before adding filling. To speed up the cooling process you can set in your freezer for 5-10 minutes.
  • For filling, combine the mashed sweet potato, softened cream cheese and condensed milk and mix until all incorporated and smooth.
  • Add orange zest, juice, vanilla extract and cinnamon and mix well.
  • Gently fold in stiff peak whipped cream, in two batches, until all combined.
  • Add a thin layer of your premade orange cranberry sauce to the pie crust(s) before filling.
  • Add the filling on top of the mini pie crusts and smooth out. Decorate/garnish with chopped pecans, whipped cream, powdered cinnamon, and sugared cranberries.
  • Refrigerate mini pies for at least 3 hours before eating, 6 or more for full pie.