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Mini Japanese Sweet Potato Pies with Blueberry Swirl

Somebody make these with purple sweet potatoes and send me some pics plz?

Ingredients:

For the crust:

  • 1 cup rolled oats
  • 10 dates, pits removed
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt

For the sweet potato pie batter:

  • 4 cups Japanese sweet potato, peeled and cooked
  • 1 cup coconut cream (skim the white cream off the top of a can of coconut milk)
  • 1/2 cup coconut oil (I like refined coconut oil because it has a more mild flavor)
  • 1/3 cup agave
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt

For the blueberry swirl:

  • 1 1/2 cups fresh blueberries
  • 1/2 Tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon lemon juice
  • 2 Tablespoons agave

Directions:

  1. First make the oat crust by putting the oats, dates, cinnamon, and salt all together in a food processor and process until all dates are ground up and the mixture sticks together. Super simple. Also go ahead and preheat your oven to 350 degrees.
  2. Line a cupcake pan with cupcake liners (I didn’t have any so I cut squares of parchment paper…this worked fine but was kind of a hassle) and press 1-2 Tablespoons of the crust mixture into the bottom of each cupcake round.
  3. Next, clean out your food processor and refill it with all the ingredients for the sweet potato pie batter. Process until super smooth and creamy, this will take a few minutes.
  4. While theĀ batter is blending, go ahead and make the blueberry swirl sauce. First mix the lemon juice and cornstarch, thenĀ stir that together with the rest of the ingredients for the blueberry sauce in a small saucepot, before turning on the burner. Then heat on medium-low heat stirring often until the blueberries start to pop.
  5. Once the sweet potato pie batter is sufficiently blended and there are definitely no more chunks, pour the batter on top of each little oat crust, leaving just a tiny bit of room on top for blueberries :)
  6. Spoon a little blueberry sauce on top of each one and then swirl with a toothpick or a knife or anything that works…I used a thermometer.
  7. Bake at 350 for 30 minutes or until edges are golden brown.
  8. Chill overnight…or at least a few hours…or just as long as you can.

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