Ingredients
Filling
- 1 cup (240g) cooked sweet potato puree
- ½ cup (100g) brown sugar
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- pinch of cloves
Crust
- Pre-made pie crust
Instructions
- Preheat the air fryer: Set your air fryer to 300 degrees F (179 degrees C) and allow it to fully preheat to ensure even cooking of the pies.
- Prepare pie plates: Press the pre-made pie dough firmly into the bottom and sides of several 3-inch pie plates to form mini pie shells ready for filling.
- Make the filling: In a mixing bowl, combine the cooked sweet potato puree, brown sugar, vegetable oil, heavy cream, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix thoroughly until the filling is smooth and silky, ensuring that all spices and ingredients are well incorporated.
- Fill the pies: Evenly divide the sweet potato filling among the prepared pie plates, filling each shell close to the top without overflowing.
- Air fry the pies: Place the filled pie plates carefully into the air fryer basket. Cook at 300 degrees F for 15 minutes, or until the filling is set and the pies are cooked through. The pies should have a firm texture but remain moist inside.
Notes
- Ensure sweet potato puree is well mashed and smooth for the best filling texture.
- Use small pie plates (3-inch) to fit comfortably in the air fryer basket.
- Do not overfill the pie shells to prevent overflow during cooking.
- Check for doneness by gently shaking—pies should not be liquid in the center.
- Let pies cool slightly before serving for optimal flavor and texture.
- You can substitute heavy cream with full-fat coconut milk for a dairy-free alternative, though this may alter flavor slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
