If you follow me on Twitter you’ve probably seen me talk about my back a little. You see, I was doing deadlifts last week for the first time in a while, and come to find out I was doing them incorrectly. Apparently backs don’t like that. Who knew?
Thankfully I’m already on the mend after seeing Leeaan, one of my favorite people ever, and am already feeling better. However, Monday was a different story.
Let’s just say I had to be consoled with Chick-fil-A.
And sweet potato pie.
Thing is, I knew I wanted needed to bake something, but I wasn’t sure what – until I opened the pantry door and saw the can of sweet potato puree next to the pretzels. At that moment the world exploded into a 4th dimension. Fireworks went off in my head. Angels sang. And mini sweet potato pies with a pretzel crust was born!
- 2 1/3 cups pretzels, crumbled
- 3/4 cup butter, melted
- 5 Tbsp brown sugar
Preheat the oven to 400. Mix the pretzel crumbs, melted butter, and brown sugar in a bowl. Brush a muffin pan with butter. Fill each muffin cup 2/3 of the way full, and then gently press the crumb mixture into the bottom and up the sides of each cup. Bake at 400 for 5 minutes. Let cool while you make the filling.
- 1 cup brown sugar
- 2 eggs
- 1 15-oz can of sweet potato puree
- 1 cup buttermilk
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1 heaping tsp cinnamon
- 2 Tbsp sour cream (or Greek yogurt)
Turn oven temperature to 350. In a bowl completely combine sugar and buttermilk. Add the sweet potato puree and egg, and mix til combined. Add the rest of the ingredients and mix well. With a spoon or ladle, pour the pie filling into the muffin cups, filling all the way to just below the top:
So this is where you could really have some fun. I mean, I bake a LOT but I wouldn’t call myself a sugar fiend.
I like to leave that role to Nate. Give me something salty and garlicky and carby and I’m all in.
But y’all, these pies could turn me!
Oh wait…incoming idea!
Wait for it…wait for it…
WHAT IF YOU TOPPED THEM WITH CINNAMON HONEY BUTTERCREAM?!
My friends, the tables just turned. Not all the way around – I’m still all in for garlicky, salty, carby goodness. But now I’m all in for sugar topped with sugar too. My waistband doesn’t stand a chance.