Ingredients
2 large sweet potatoes, peeled and cut into 3/4-inch cubes2 sheets refrigerated pie crust1/4 cup all-purpose flour3 tablespoons cold unsalted butter, cubed1 cup packed brown sugar, divided
Preparation
Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; bake until tender, 35-40 minutes.
Meanwhile, on a work surface, unroll 1 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. Chill until filling is ready.
In a food processor, pulse flour, butter and 1/4 cup brown sugar until crumbly; set aside for topping. Add baked sweet potatoes and remaining 3/4 cup brown sugar to food processor; pulse until almost smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping.
Decrease oven setting to 325°. Bake until crusts are golden brown, 20-24 minutes. Cool 5-10 minutes before removing from pan to a wire rack.
