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Mini Sweet Potato Pecan Pie Puddings

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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:

  1. Pre-heat your oven to 350ºF/175ºC
  2. In a medium sized bowl, stir together flour, baking powder, salt, brown sugar and pumpkin spice. Set to the side
  3. In a smaller bowl, stir sweet potato, milk, melted butter and vanilla together to combine
  4. Pour wet ingredients into dry ingredients and mix to create a thick batter
  5. Pour into a large muffin tin with 6 holes or a medium sized muffin tin with 12 holes. Fill halfway up the holes
  6. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly
  7. Pour hot water over the entire thing, without stirring, and bake for 25 - 30 minutes or once the middles are set
  8. Tip: place on a baking sheet incase it bubbles over
  9. Cool 5 - 10 minutes before serving
  10. Serve hot with freshly whipped cream! 

Enjoy!

  #Recipes   #Occasions & Events   #baking   #recipe   #sweet potato   #pudding   #easy recipe   #christmas   #thanksgiving   #pecan pie   #mini   #christmas baking   #muffin

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