Sweet Potato Cheesecake Mini Pies

For the Sweet Potato Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup mashed sweet potatoes (about 1 medium sweet potato)
• ½ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

For Garnishing (Optional):

• Whipped cream
• Ground cinnamon
• Mini marshmallows

Step-by-Step Instructions for Making Sweet Potato Cheesecake Mini Pies

Step 1: Prepare the Sweet Potato

1. Cook the Sweet Potato: Peel and dice one medium sweet potato. Boil it in water for about 15 minutes, or until tender.
2. Mash the Sweet Potato: Once softened, drain the water and mash the sweet potato until smooth. Set aside to cool.

Step 2: Make the Graham Cracker Crust

1. Preheat Oven: Preheat your oven to 325°F (165°C).
2. Create Crust Mixture: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Pour in the melted butter and mix until the crumbs are moistened.
3. Form Mini Pie Crusts: Line a standard muffin tin with cupcake liners. Spoon about 1 tablespoon of the crust mixture into each liner and press firmly to form an even crust base.
4. Bake the Crusts: Bake in the preheated oven for 5 minutes to set. Remove from oven and let them cool slightly.

Step 3: Prepare the Sweet Potato Cheesecake Filling

1. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and ½ cup sugar until smooth and creamy, using an electric mixer.
2. Add Sweet Potato and Eggs: Add the mashed sweet potato and eggs, one at a time, blending until well combined.
3. Incorporate Remaining Ingredients: Add the sour cream, vanilla extract, cinnamon, nutmeg, and salt. Mix on low speed until everything is fully incorporated.

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