Maple Sweet Potato Pies

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

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

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.