![](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2022\/10\/318224459_1964669300370035_5064022844902532349_n-1.jpg\")
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1 Pre-made Pie Crust, thawed as directed on package<\/p>\n
Flour, for rolling<\/p>\n
1\/2 cup Cooked Mashed Sweet Potato, or canned sweet potato puree<\/p>\n
2 tablespoons Packed Brown Sugar<\/p>\n
1\/4 teaspoon Pure Vanilla Extract<\/p>\n
1\/8 teaspoon Ground Cinnamon<\/p>\n
1\/8 teaspoon Ground Nutmeg<\/p>\n
pinch of Fine Sea Salt<\/p>\n
2 tablespoons Chopped Pecans<\/p>\n
2 teaspoons Turbinado Sugar, for sprinkling<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Adjust your toaster oven\u2019s cooking rack to the middle position and preheat to 400\u00b0F or 375\u00b0F for convection toaster ovens. Lightly grease a quarter sheet pan or line with a silicone baking mat.<\/p>\n In a medium bowl combine the mashed sweet potato, brown sugar, vanilla, cinnamon, nutmeg, salt, and pecans. Taste and add more sugar or spices as desired.<\/p>\n Unroll pie crust onto a lightly floured surface and roll to a 1\/8-inch thickness.<\/p>\n Use a 3.5-inch round cookie cutter to cut out circles from the dough. Reroll dough scraps to make more rounds.<\/p>\n Spoon 2 teaspoons of filling onto one side of each round. Fold the un-topped dough over the filling side and press the edges with a fork to seal well. \u00a0Cut two \u00bd-inch vents in the top of each pie to release steam during baking.<\/p>\n Lightly brush top of pies with half and half or cream and sprinkle with sugar.<\/p>\n Bake until golden brown, about 11 to 13 minutes.<\/p>\n Move baked pies to a wire rack to cool completely.<\/p>\n Serve warmed or chilled. \u00a0They taste great dipped in whipped cream.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 1 Pre-made Pie Crust, thawed as directed on package Flour, for rolling 1\/2 cup Cooked Mashed Sweet Potato, or canned sweet potato puree 2 tablespoons Packed Brown Sugar 1\/4 teaspoon Pure Vanilla Extract 1\/8 teaspoon Ground Cinnamon 1\/8 teaspoon Ground Nutmeg pinch of Fine Sea Salt 2 tablespoons Chopped Pecans 2 teaspoons Turbinado Sugar, […]<\/p>\n","protected":false},"author":2,"featured_media":2800,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3,4,8],"tags":[],"class_list":["post-2365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts","category-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n