Maple Sweet Potato Pies

INGREDIENTS

For the Pie:

• 1 single batch pie dough, chilled
• 1 10 oz bag Stahlbush Island Farms Sweet Potato 
• 2 tablespoons + 1/4 cup pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1/4 cup light brown sugar
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract 
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt

For the Pecan Streusel:

• 1/4 cup chopped pecans
• 1/4 cup light brown sugar, packed 
• 2 tablespoons all purpose flour
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch fine salt
• 2 tablespoons unsalted butter, melted

INSTRUCTIONS

• For the pecan streusel:
  • In a large mixing bowl stir together the pecans, sugar, flour, cinnamon, nutmeg & salt until combined.
  • Pour in the butter & toss until a crumbly mixture is formed. Set aside until ready to use.
• For the pie:
  • Preheat the oven to 350(f) degrees. Line a baking sheet with parchment paper.
  • Toss the sweet potato in 2 tablespoons maple syrup & butter until coated. Transfer to the prepared baking sheet & roast until fork tender, about 15 minutes. As the sweet potatoes roast, prepare the pie shells.
  • On a lightly floured surface roll out prepared pie dough. Cut 4 6-inch rounds & fit them into 4 5-inch mini pie plates. Shape crust as desired.
  • Line pies shells with parchment, fill with pie weights or dried beans & bake for 15 minutes. 
  • To a food processor add the sweet potatoes, remaining maple syrup, brown sugar, eggs, cream, vanilla, cinnamon, nutmeg & salt. Puree until smooth, about 2 minutes. Scape down the edges as needed.
  • Evenly divide pie filling amongst the 4 pie pans & sprinkle with the streusel. Bake for an additional 25 to 30 minutes, until the edges are firm but the centre has a slight jiggle. Let cool completely before serving.