Sweet Potato Pie in Ramekins

NOURISH NOV 21, 2019
Danielle and I liked these for the day after Thanksgiving.


These delightful, single-serve treats bring the essence of both sweet potato and pecan pies together in pudding-cup form, with creamy, cinnamon-scented, whipped sweet potato that gets topped with crunchy, brown sugar-kissed pecans. With no crust involved, and a subtle amount of maple syrup and butter, these healthful cups are a cinch to make.

Make Ahead: Unbaked cups may be made up to 1 day ahead, covered and stored in the refrigerator. Let the ramekins come to room temperature before baking.

Storage Notes: Baked cups may be covered and refrigerated for up to 4 days and served at room temperature.

SERVINGS:

Tested size: 4 servings

INGREDIENTS

1 tablespoon unsalted butter, melted, plus more for greasing the ramekins
1 medium (10-ounce) sweet potato, peeled and cut into 2-inch chunks
3 tablespoons maple syrup
3 tablespoons whole milk
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon plus 1 pinch ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon plus 1 pinch kosher salt
1/4 cup pecan pieces, chopped
2 teaspoons dark brown sugar
DIRECTIONS

Preheat the oven to 350 degrees with the rack in the middle. Butter four 6-ounce ramekins.

Meanwhile, bring a small saucepan of water to a boil and add the potato. Cook at a rapid boil until tender, about 10 minutes. Remove from the heat and drain.

Transfer the potato to a large bowl and add the maple syrup, milk, egg, butter, vanilla, 1/4 teaspoon cinnamon, and 1/8 teaspoon each nutmeg and salt. Using an electric mixer, beat the mixture until creamy, about 2 minutes. (The mixture will be somewhat soupy and bits of sweet potato will remain visible.) Evenly divide the mixture among the prepared ramekins.

In a small bowl, toss the pecans with the brown sugar and the remaining pinches of cinnamon and salt until combined. Sprinkle the pecan mixture on top of the sweet potato in the ramekins. Place the filled ramekins on a large, rimmed baking sheet and bake, 20 to 25 minutes, until the ramekins are set in the middle and the topping is browned. Let cool for about 5 minutes before serving.