Ingredients
1 1/2 lbs sweet potatoes, peeled and cubed
3 eggs, large
1/2 cup granulated sugar
1/4 cup brown sugar
3/4 cup heavy cream
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp salt
6 pieces puff pastry cut-outs
2 TBS butter, melted
Directions: Preheat the oven to 350 degrees
1. Peel and cube the sweet potatoes. Place in a pan of water. Cook on the stovetop until potatoes are soft, approx. 20 mins. Drain and press lightly to extract excess water. Measure 2 cups of packed sweet potatoes and put them aside.
2. In a medium-size mixing bowl, add the eggs and sugars. With an electric mixer, beat for 2 mins. Add the cream, vanilla, and spices. Beat for 2-3 mins or until creamy. Beat in the 2 cups of packed sweet potatoes until completely incorporated, scraping down the side with a spatula.
3. Roll out 1 sheet of puff pastry dough. Place a ramekin upside down on the edge of the dough. Press down and cut through the dough to make a cut-out, shaping the size of the ramekin. You will need 6 pieces of dough (1 for each ramekin).
4. Place the ramekins on a baking sheet. Spray cooking spray inside each ramekin. Fill each ramekin 1/2 inch from the top by using a ladle. Place a piece of dough on top of each ramekin. Brush butter on the top of the dough. Sprinkle sugar and cinnamon over the top of the butter for color. This is optional. Bake for 35-38 mins. Turn off the oven and let the pies cool for 1 hr in the oven
