Mini Bacon and Pecan Streusel Topped Sweet Potato Pies
12 Servings
Prep Time
20 minutes
Total Time
1 hour
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 refrigerated pie crusts
- 1/4 cup flour
- 3 tablespoons butter, cubed
- 1 cup packed brown sugar, divided
- 12 slices HORMEL® BLACK LABEL® Original Bacon, cooked and crumbled
- 1 cup chopped pecans
Directions
- Heat oven to 350°F. Place sweet potatoes in a medium saucepan. Add water to cover. Bring to boil over medium-high heat. Reduce to simmer. Cook 10 to 12 minutes, or until tender. Drain.
- On work surface, unroll 1 pie crust. Using a 2 1/2 -inch round cutter, cut out 12 circles. Press circles onto bottoms and up sides of 12 nonstick mini muffin cups. Repeat with second crust.
- In bowl of food processor, pulse flour, butter and 1/4 cup brown sugar until crumbly. Remove to medium bowl. Stir in bacon and pecans.
- Add sweet potatoes and remaining 3/4 cup brown sugar to food processor; pulse until smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping.
- Bake 20-24 minutes, or until crusts are golden brown. Cool 5 to 10 minutes before removing from pan to a wire rack.