Mini Sweet Potato Pecan Pie Puddings
A sweet and indulgent treat to devour on these not-so-appealing Winter nights. With a mix of pumpkin spice and tasty pecans, this makes the perfect dish for the Autmun to Winter transition. To make life easier, (which is always a bonus when cooking) use a muffin tray for cooking and to keep them in individual sizes - great for having guests round!
Ingredients:
- 1 cup and 3 tablespoons of all purpose flour
- 2 teaspoons of baking powder
- Pinch of salt
- 3/4 cup of brown sugar
- 2 teaspoons of pumpkin spice
- 3/4 cup of sweet potato puree
- 1/4 cup of milk (I used fat free/skimmed)
- 5.25 cup melted butter or vegetable oil
- 2 teaspoons vanilla extract
- Pecan brown sugar topping
- 1 cup brown sugar
- 0.5 cup chopped pecans
- 1 and 1/2 cups very hot water
Method:
- Pre-heat your oven to 350ºF/175ºC
- In a medium sized bowl, stir together flour, baking powder, salt, brown sugar and pumpkin spice. Set to the side
- In a smaller bowl, stir sweet potato, milk, melted butter and vanilla together to combine
- Pour wet ingredients into dry ingredients and mix to create a thick batter
- Pour into a large muffin tin with 6 holes or a medium sized muffin tin with 12 holes. Fill halfway up the holes
- In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly
- Pour hot water over the entire thing, without stirring, and bake for 25 - 30 minutes or once the middles are set
- Tip: place on a baking sheet incase it bubbles over
- Cool 5 - 10 minutes before serving
- Serve hot with freshly whipped cream!
Enjoy!
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