This is what stinks about the whole Billy Cundiff Rushed His Kick Because Of An Error On The Gillette Stadium Scoreboard brew ha-ha; it gives the Ravens fans something to complain about after the Super Bowl.

Not this week, not next week. This week and next week are for Cundiff taking responsibility for the missed kick, Lee Evans crushing disappointment for letting the probable game-winning touchdown be slapped out of his hands and for everyone else to wonder why John Harbaugh didn’t take a timeout to get his special teams set.

After the Super Bowl? If the Patriots win, Ravens fans can (and probably will) complain that they were robbed a fair shot to tie the game and Baltimore would have obviously won the Super Bowl over the Giants. If the Patriots lose, Ravens fans can (and probably will) complain that they were robbed a fair shot to tie the game and Baltimore would have won the Super Bowl over the Giants unlike those cheaters in Foxboro.

And they will have a point.

Sweet Potato Pie Bites with Toasted Marshmallow Creme

You’re going to need a dessert for your Super Bowl party, but one that is not so sickly sweet it doesn’t go with beer, cocktails and soda. Sweet potato pie with a touch of toasted marshmallow creme make a great addition to the buffet without a lot of work, and can even be made a day or two ahead of time and refrigerated for game time.

This makes a good 50-60 bite sized pies which sounds like a lot of pie, but the first tray of these disappeared before we even got the brisket off the grill on Sunday, so don’t worry about having leftovers. Or worry about having leftovers and hide a few for yourself to have for breakfast the next day, which is what I wish I would have done.

(I also wished I would have made a double batch of Smoky Chipotle Bacon Pimento Cheese, because I only got two bites of that before it was gone. See? Lee Evans and Kyle Williams aren’t the only ones filled with regret this week.)

Sweet Potato Filling:

3 pounds sweet potatoes
4 eggs
1 cup evaporated milk (optional)
4 tablespoons butter, melted
1 1/2 tablespoons bourbon
3-4 teaspoons fresh lemon juice (about 1/2 of a lemon)
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
dash or two of allspice (Yes, I know allspice tastes like a combination of the above, but it makes me feel better to throw it in there.)

Optional evaporated milk? Like most people making pumpkin or sweet potato pie, I’ve always put evaporated milk in my filling. But this past Sunday I was so distracted by Kris Letang’s power play goal in the first period against the Washington Capitals on Sunday, I forgot to put the evaporated milk in my filling. The mini pies turned out fine and the overall taste was unaffected, although the consistency was just not as custard-like as usual, but that’s easily overlooked when making something bite-sized. I wouldn’t make the same mistake with a full-sized pie.

Crust:

I will swear by the Joy of Cooking’s Flaky Pastry Dough crust until the day I die. No other recipe even comes close to the taste and buttery lightness of their recipe. The only thing I change is using butter flavored shortening, which I am fairly certain didn’t exist when my 1997 edition came out. (I have the newer edition of Joy, but like the 1997 one better. Probably because the binding is broken to all the pages I use the most, has little bookmarks I’ve made in every chapter and is covered in flour and other foodstuff stains.)

This is double the original recipe, since you need about four nine-inch pie crusts worth of dough.

5 cups flour
1 cup butter flavored shortening, chilled and cut into pieces
1 cup butter, cold and cut into pieces
2 teaspoons salt
2/3 to a 1 cup ice water

Or you can just use two packages of pre-made pie crust dough.

Marshmallow topping:

7 ounce jar of marshmallow creme or fluff
1 cup powdered sugar
2-3 tablespoons milk (not pictured)
1 teaspoon vanilla

Preheat oven to 350º.

Clean and then prick the sweet potatoes all the way around with a fork or a knife. Roast until tender and soft all the way through, should take about 45 minutes to an hour in the oven. (Which is how long it should take you to make your dough and let it chill in the refrigerator for at least 30 minutes.)

While the potatoes are roasting, mix together the salt and flour in a large bowl. Then cut in the shortening and the butter into the flour using either a pastry blender or two knives, working in a crisscross direction.

When the dough has become sandy in texture with pea-sized lumps, slowly add the ice water a bit at a time until the dough starts to come together. Give a few turns by hand and add a bit more water until the dough has been combined, but not completely smooth. It should still be rough and you should be able to see batches of butter here and there in the dough.

Form into four equal disks and wrap in plastic. Refrigerate for at least 30 minutes and up to a day or two before using. (Each disk should make a good 9-10 inch pie crust.)

Once the potatoes have softened, remove from the oven and allow to cool for a few minutes for safe handling.

Scoop out the soft potato insides. (I save the sweet potato skins and freeze them for dog treats.)

Puree in either a food processor, a blender, a potato ricer, or by hand with a lot of elbow grease and a masher.

Mix together with the rest of the filling ingredients until smooth.

Increase the oven temperature to 400º and lightly oil your mini-muffin pans

You have two ways of making your mini-pie crusts.

You can either roll out your dough and cut into individual crusts. I’ve found that my 3 1/2 inch round ravioli cutter makes the perfect size with a pretty edge as is seen here in this mini apple pies I made for Bry’s birthday party last year.

Or you can can create little dough balls and press in the mini-muffin tins with a tassie tamper. Don’t own a tassie tamper? Me neither, so I use the round end of my drinks muddler. Don’t own a muddler? Well, how the heck are you making mojitos? Wait, I don’t want to know. Don’t tell me. Use your fingers to make little shells in the mini-muffin pans, but not for your mojitos.

Fill with the sweet potato mixture and bake until set, about 12-15 minutes.

Set aside to cool while you make the frosting. (Eat one for “testing” purposes, of course.)

Using a mixer, beat together the marshmallow cream, powdered sugar and vanilla. Slowly add in the milk until it comes smooth and thin.

Put a small tab of the marshmallow topping on each pie and then heat under the broiler for a minute or two until golden.

(If you get distracted because the Pens-Caps game is going to overtime and you’re now going to be late to the Championship Sunday party at your friend’s house and leave the pies in 30 seconds too long and some of the marshmallow gets burnt, don’t sweat it. My research has shown people love burnt marshmallow and they will be eaten just as fast as the prettier pies.)

Follow Super Bowl Guacamole Extravaganza here for the next couple of weeks!

Your 360-interactive-all-media-guide for the Football Foodie and the 28 Days of Super Bowl recipes can be found here, so you can follow along on Facebook, Pinterest and our own new glorious galleries that can be found at the top of this very page.

The 1997 Joy of Cooking is available on Amazon here.

Sweet Potato Pie with Toasted Marshmallow Creme Bites: 28 Days of Super Bowl Recipes
5.0 from 1 reviews
Print
Recipe type: dessert
Author: sarah sprague @sarahsprague.com
Prep time: 1 hour
Cook time: 90 mins
Total time: 2 hours 30 mins
Serves: 50-60 mini pies
Mini-pies are always a hit, but making sweet potato pies disappear in no time.
Ingredients
  • Sweet Potato Filling:
  • 3 pounds sweet potatoes
  • 4 eggs
  • 1 cup evaporated milk (optional)
  • 4 tablespoons butter, melted
  • 1 1/2 tablespoons bourbon
  • 3-4 teaspoons fresh lemon juice (about 1/2 of a lemon)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/4 teaspoon ginger
  • dash or two of allspice (Yes, I know allspice tastes like a combination of the above, but it makes me feel better to throw it in there.)
  • Crust:
  • 5 cups flour
  • 1 cup butter flavored shortening, chilled and cut into pieces
  • 1 cup butter, cold and cut into pieces
  • 2 teaspoons salt
  • 2/3 to a 1 cup ice water
  • Or you can just use two packages of pre-made pie crust dough.
  • Marshmallow topping:
  • 7 ounce jar of marshmallow creme or fluff
  • 1 cup powdered sugar
  • 2-3 tablespoons milk (not pictured)
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350º.
  2. Clean and then prick the sweet potatoes all the way around with a fork or a knife.
  3. Roast until tender and soft all the way through, should take about 45 minutes to an hour in the oven. (Which is how long it should take you to make your dough and let it chill in the refrigerator for at least 30 minutes.)
  4. While the potatoes are roasting, mix together the salt and flour in a large bowl.
  5. Then cut in the shortening and the butter into the flour using either a pastry blender or two knives, working in a crisscross direction.
  6. When the dough has become sandy in texture with pea-sized lumps, slowly add the ice water a bit at a time until the dough starts to come together.
  7. Give a few turns by hand and add a bit more water until the dough has been combined, but not completely smooth. It should still be rough and you should be able to see batches of butter here and there in the dough.
  8. Form into four equal disks and wrap in plastic. Refrigerate for at least 30 minutes and up to a day or two before using. (Each disk should make a good 9-10 inch pie crust.)
  9. Once the potatoes have softened, remove from the oven and allow to cool for a few minutes for safe handling.
  10. Scoop out the soft potato insides. (I save the sweet potato skins and freeze them for dog treats.)
  11. Puree in either a food processor, a blender, a potato ricer, or by hand with a lot of elbow grease and a masher.
  12. Mix together with the rest of the filling ingredients until smooth.
  13. Increase the oven temperature to 400º and lightly oil your mini-muffin pans
  14. You have two ways of making your mini-pie crusts.
  15. You can either roll out your dough and cut into individual crusts. I’ve found that my 3 1/2 inch round ravioli cutter makes the perfect size with a pretty edge as is seen here in this mini apple pies I made for Bry’s birthday party last year.
  16. Or you can can create little dough balls and press in the mini-muffin tins with a tassie tamper. Don’t own a tassie tamper? Me neither, so I use the round end of my drinks muddler. Don’t own a muddler? Well, how the heck are you making mojitos? Wait, I don’t want to know. Don’t tell me. Use your fingers to make little shells in the mini-muffin pans, but not for your mojitos.
  17. Fill with the sweet potato mixture and bake until set, about 12-15 minutes. Set aside to cool while you make the frosting.
  18. Using a mixer, beat together the marshmallow cream, powdered sugar and vanilla. Slowly add in the milk until it comes smooth and thin.
  19. Put a small tab of the marshmallow topping on each pie and then heat under the broiler for a minute or two until golden.
  20. (If you get distracted because the Pens-Caps game is going to overtime and you’re now going to be late to the Championship Sunday party at your friend’s house and leave the pies in 30 seconds too long and some of the marshmallow gets burnt, don’t sweat it. My research has shown people love burnt marshmallow and they will be eaten just as fast as the prettier pies.)
Notes

Optional evaporated milk? Like most people making pumpkin or sweet potato pie, I’ve always put evaporated milk in my filling. But this past Sunday I was so distracted by Kris Letang’s power play goal in the first period against the Washington Capitals on Sunday, I forgot to put the evaporated milk in my filling. The mini pies turned out fine and the overall taste was unaffected, although the consistency was just not as custard-like as usual, but that’s easily overlooked when making something bite-sized. I wouldn’t make the same mistake with a full-sized pie.

I will swear by the Joy of Cooking’s Flaky Pastry Dough crust until the day I die. No other recipe even comes close to the taste and buttery lightness of their recipe. The only thing I change is using butter flavored shortening, which I am fairly certain didn’t exist when my 1997 edition came out. (I have the newer edition of Joy, but like the 1997 one better. Probably because the binding is broken to all the pages I use the most, has little bookmarks I’ve made in every chapter and is covered in flour and other foodstuff stains.)

This is double the original Joy recipe, since you need about four nine-inch pie crusts worth of dough.

 

 

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One Response to Sweet Potato Pie Bites with Toasted Marshmallow Creme: 28 Days of Super Bowl Recipes

  1. IJustMadeThatUp says:

    I liked the burnt marshmallow. I think the expectation of when you place marshmallows on ANYTHING is that they wind up somewhat burnt, because that’s what they do. Look at the Stay Puf’t Marshmallow Man. He exploded. Obviously, this is O.K. Plus, these mini-pies tasted incredible either way. I kept trying to go back for more while at our friend’s party, but the rude people who didn’t understand my craving for them were eating all of them. For future reference: if you want to enjoy this recipe, do not serve it to other people. They will eat it.

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