The easy way takes less than 30 minutes.
The hard way will imprison you to the kitchen for at least an hour.
Tough choice, huh?
Yeah, the easy way & I are very good friends.
1 box Betty Crocker Mashed Sweet Potatoes
2 packages of Keebler Ready-Crust Graham Mini Crusts
1 cup Mini Marshmallows
Milk and Butter
1/2 cup of finely chopped Plain or Candied Pecans
Brown Sugar, AllSpice, Nutmeg
* Set the oven to 375 degrees.
* Whip together the potatoes, following the package
instructions. (you'll need water, milk, and butter)
* While fluffing the potatoes with a fork, stir in a sprinkle of
AllSpice and Nutmeg (and if you like, Cinnamon)
* Arrange the empty pie crusts on a cookie sheet.
* Place a heaping dallop of sweet potato in each crust
* Add Marshmallows and Chopped Pecans
* Throw 'em in the oven on the top rack for 10 minutes
The Brown Sugar (Lazy) Glaze
* Drop 2 Tablespoons of butter into a small pot
* Heat on stove until melted and slightly boiling
* Add a heaping spoonful of brown sugar
* Over the burner, whip up sugar and butter with
a whisk or beater until it is a honey-like
Note: If the glaze gets too thick, add a little bit of water to loosen it up. If it is too loose, stir in more sugar.
Time to pop those puppies out of the oven!
The marshmallows should be gooey and melty now.
* Using a fork or spoon, add drizzles of the
glaze to the top of each pie.
* Then, combine a little AllSpice, Nutmeg, & Brown
Sugar into a prep bowl (I used one of the
plastic protectors from the graham crusts).
Add cinnamon if you like!
* Lightly dust the top of each pie with the spice mix
* For additional flair, top with a whole Pecan.
It's because these pies are so simple that I make them quite a bit - for any occasion, big or small, holiday or no.
I like them because they are pretty versatile, given that they are individual servings; that means that I can leave off the marshmallows or the nuts, or even skip the glaze on a few so they can fit some people’s preferences.
Even with individualizing them to my family's preferences, they're still super easy – not just to make, but to serve (no separate utensil required) and to clean up (simply toss that mini pie tin into the recycle bin!).
Food doesn’t have to be complicated to taste good, and you shouldn't have to labor over it for hours to make it worthy enough to share with others.
But for those of you who enjoy a challenge, there is a harder way. The “from scratch” way.
More on that by clicking here: