These luscious dessert cups combine sweet potato and pecan pies, with no need for a crust

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Dessert Recipe, Recipes, SWEET POTATO PECAN DESSERT CUPS, SWEET POTATO PECAN DESSERT CUPS Recipe, Qatar Day

These little cups each cradle a perfect portion of creamy, cinnamon-scented, whipped sweet potato, which gets topped with a crunch of brown-sugar-kissed pecans. They are just the thing to satisfy an afternoon sweet craving, cap a cozy dinner, or curl up with at night in your PJs and fuzzy slippers.

SWEET POTATO PECAN DESSERT CUPS

Active: 15 minutes | Total: 50 minutes

4 servings

 

Make Ahead: Unbaked cups may be made up to 1 day ahead, covered and stored in the refrigerator. Let the ramekins come to room temperature before baking. Storage Notes: Baked cups may be covered and refrigerated for up to 4 days and served at room temperature.

Ingredients

1 tablespoon unsalted butter, melted, plus more for greasing the ramekins

1 medium (10-ounce) sweet potato, peeled and cut into 2-inch chunks

3 tablespoons maple syrup

3 tablespoons whole milk

1 large egg

1/2 teaspoon vanilla extract

1/4 teaspoon plus 1 pinch ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon plus 1 pinch kosher salt

1/4 cup pecan pieces, chopped

2 teaspoons dark brown sugar

Steps

Preheat the oven to 350 degrees with the rack in the middle. Butter four 6-ounce ramekins.

Meanwhile, bring a small saucepan of water to a boil and add the potato. Cook at a rapid boil until tender, about 10 minutes. Remove from the heat and drain.

Transfer the potato to a large bowl and add the maple syrup, milk, egg, butter, vanilla, 1/4 teaspoon cinnamon, and 1/8 teaspoon each nutmeg and salt. Using an electric mixer, beat the mixture until creamy, about 2 minutes. (The mixture will be somewhat soupy and bits of sweet potato will remain visible.) Evenly divide the mixture among the prepared ramekins.

In a small bowl, toss the pecans with the brown sugar and the remaining pinches of cinnamon and salt until combined. Sprinkle the pecan mixture on top of the sweet potato in the ramekins. Place the filled ramekins on a large, rimmed baking sheet and bake, 20 to 25 minutes, until the ramekins are set in the middle and the topping is browned. Let cool for about 5 minutes before serving.

Nutrition | Calories: 210; Total Fat: 9 g; Saturated Fat: 3 g; Cholesterol: 60 mg; Sodium: 135 mg; Carbohydrates: 28 g; Dietary Fiber: 3 g; Sugars: 14 g; Protein: 4 g.

 

From Ellie Krieger, a registered dietitian nutritionist and cookbook author who hosts public television's "Ellie's Real Good Food." Her new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan or Skillet," was recently released.

Source: www.thepeninsulaqatar.com

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