Sweet potatoes have become soups, sides, part of main dishes, desserts and although, I have not used for appetizers, I am sure there are recipes for that. The clear sweetness in contrast to savory works well. With a bland taste, they give life to the food. What a great potato!
These delights are filled with sliced pears and spiced with pumpkin pie spices. A few more ingredients and we have the makings of these minis and the making of a Quick and Easy recipe.
1 teaspoon lemon juice
2 medium sweet potatoes, peeled and chunked
1/3 cup Rice Milk
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
Preheat oven to 400 degrees.
Using two mini muffin pans, fill with linings or spray the muffin tins.
After slicing pears, place them in a small bowl with the lemon juice.
Boil water and cook sweet potatoes until you can prick them with a fork. (about 20 minutes) Mash these in a large bowl.
Add the Rice Dream and pears to the mashed sweet potatoes. Mix thoroughly.
Add egg and spices, salt and pepper to mixture.
Using, a tablespoons cookie scoop or a spoon, scoop enough of the mixture to fill each muffin liner.
Bake for 20 minutes.
If you would like to add a little something as a topping, either use cinnamon sugar or a nut streusel.