1 extra large sweet potato
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup brown sugar
1 tbsp bob red-mill egg replacer
3 tbsp water
1/4 cup earth balance butter
1 1/4 cup flour
1/2 cup butter
1/4 cup cold water
slither almonds
grated lemon peel
Bake sweet potato in a 350 heated oven for about 50 minutes. Check 45 minutes into baking to see if you can pierce the potato with a fork to tell if the potato is done. Let the potato cool to handle. Peel the skin off the potato and break it up in a glass bowl. Using a potato masher, mash potato. I was talking to my cousin gave me a tip on getting rid of the strands from the potatoes in order to get a creamy potato texture. He suggested that I use a hand mixture to mix the potatoes, in between mixing I should stop the mixer to see if any strands are on the mixer to remove. To prepare the egg replacement, add 3 tbsp of egg replacer powder to 1 tbsp of water and mix with a small whisk or fork, set aside.
Sweet Potato Filling
Add brown sugar, cinnamon, nutmeg and egg replacer mix to the sweet potatoes, use the hand blender to mix. Set aside
Crust
Add flour and sugar to into a bowl and cut in earth balance butter with a pastry cutter or folk until the mixture is crumbly. Add ½ of the the water. Use your hands to mix the flour mixture add more water and start to kneeing the dough with your hands. The dough shouldn’t be too wet and sticky but smooth. Use a rolling pin or a bottle to roll out the dough onto a clean cutting board. Cut the dough in half and roll that half of the dough flat to about 10x4. I use a glass jar as pictured below to roll the dough and to cut circles to be able to fit them into a 12 mini muffin pan.
After placing the dough pieces into the muffin pans add about a tbsp of the potato mixture on top the dough that’s in the pans. Brush the top of the sweet potatoes and the dough with melted earth balance butter. Oven Temp 350 for 20 minutes. When the sweet potato bites are cooled, topped with grated lemon peel or slithered almonds
Glass jar I use
Mini Muffin Pan
