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Recipe Summary

Yield:
12 pies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the sweet potatoes in a steamer and steam until very tender, about 12 minutes. Heat the oven to 375° and coat a standard 12-cup muffin tin with cooking spray.

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  • In a large bowl, lightly beat the eggs. Add the carrot, parsnip, garlic, bread crumbs, tomato paste or ketchup, Worcestershire sauce, thyme, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper and stir to combine. Mix in the pork. In a separate bowl, mash together the steamed sweet potatoes, flour, butter, nutmeg, and the remaining salt and pepper.

  • Evenly divide the pork mixture among the muffin wells. Spoon and spread the potato mixture over the top of each cup and scatter on the Parmesan. Bake the pies until a thermometer inserted into the meat in the center of one of the cupcakes registers 160°, about 20 minutes. Cool the cupcakes for 5 minutes before unmolding them.

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