So I am trying out new healthy recipes for Thanksgiving. Here is a twist on sweet potato pie, instead of high calorie, fatty sweet potato pie, you can still get the delicious taste of it but lose the fat and calories with my skinny mini sweet potato pies. I love these mini pies, they are also portion control friendly, perfect for a Thanksgiving dinner! enjoy! ♥
Ingredients ♥
4 - 6 Sweet Potatoes cleaned & keep skins on.
OR- one 15 ounce can of unsweetened Sweet Potato purée
1/4 cup light Sour Cream
splash of Milk
Flavored Stevia drops
1/4 teaspoon Pumpkin Pie Spice
1 cup Old Fashioned Rolled Oats
1/4 cup Golden Raisins
1/4 cup Raisins
1/2 teaspoon ground Cinnamon
3 tablespoons melted unsalted Butter ( I use Smart Balance)
pinch of salt
Directions ♥
Pre-heat oven to 425 degrees F. Put rack in center of oven. Place sweet potatoes on baking sheet and roast for about 35-40 minutes until completely softened and cooked through. Let the sweet potatoes cool & peel away the skin.
Reduce oven heat to 375 degrees F, with rack in the center of the oven. Set aside 4 six ounce oven proof ramekins on a baking sheet.
In a food processor, combine the peeled, roasted sweet potatoes, sour cream. Add your Stevia drops to taste. Add a splash of milk to thin out if necessary.
In a separate bowl, combine butter, oats, salt, cinnamon and raisins. Divide sweet potato mixture into 4 ramekins. Top with oat mixture. Place crisps in the oven and bake for about 15 minutes. Serve hot or warm and enjoy! ♥
Ingredients ♥
4 - 6 Sweet Potatoes cleaned & keep skins on.
OR- one 15 ounce can of unsweetened Sweet Potato purée
1/4 cup light Sour Cream
splash of Milk
Flavored Stevia drops
1/4 teaspoon Pumpkin Pie Spice
1 cup Old Fashioned Rolled Oats
1/4 cup Golden Raisins
1/4 cup Raisins
1/2 teaspoon ground Cinnamon
3 tablespoons melted unsalted Butter ( I use Smart Balance)
pinch of salt
Directions ♥
Pre-heat oven to 425 degrees F. Put rack in center of oven. Place sweet potatoes on baking sheet and roast for about 35-40 minutes until completely softened and cooked through. Let the sweet potatoes cool & peel away the skin.
Reduce oven heat to 375 degrees F, with rack in the center of the oven. Set aside 4 six ounce oven proof ramekins on a baking sheet.
In a food processor, combine the peeled, roasted sweet potatoes, sour cream. Add your Stevia drops to taste. Add a splash of milk to thin out if necessary.
In a separate bowl, combine butter, oats, salt, cinnamon and raisins. Divide sweet potato mixture into 4 ramekins. Top with oat mixture. Place crisps in the oven and bake for about 15 minutes. Serve hot or warm and enjoy! ♥
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