Recipe courtesy Jake and Jazz Smollett from their book “The Family Table.”
INGREDIENTS
6 medium yams, peeled
1 cup packed brown sugar
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
PREPARATION
- Bring a large pot of water to a boil and cook the yams for about an hour, or until soft. Drain the yams and put them directly into a food processor to puree (or use a hand mixer). It’s best to puree the yams when they are still hot because they will mash more easily.
- When the yams are a smooth consistency, place them in a large bowl and mix in the brown sugar, vanilla, cinnamon, and nutmeg. Stir to make sure all the ingredients are married to the sweet potatoes and set aside.
- Preheat the oven to 375 degrees. Lightly dust a clean work surface and your hands with flour, then roll out the pie dough. It will be very crumbly and soft because of the lack of gluten in gluten-free flour.
- Use a paring knife to cut rounds that are just a little bigger than the diameter of the small dishes.
- Transfer the dough rounds to the dishes, pressing to adhere to the sides, and use a fork to poke holes in the bottom.
- Set the mini pies on a rimmed baking sheet and bake the crusts empty (“blind bake” them) for 5 minutes. This will keep the crusts from getting soggy.
- Use a small spoon to divide the filling among the crusts and bake for 20 to 25 minutes, until the filling is firm and caramel-like on top and the crust is golden.
- Serve immediately or let cool completely, then wrap in plastic wrap and store at room temperature for up to 5 days.
