Sweet Potato S'More Pies

I went a little crazy at the store with the sweet potatoes. They were on sale for super cheap, so I couldn't resist. The problem now is I have more sweet potatoes than I know what to do with. I know, a huge problem, right? Commence searching for sweet potato recipes. Out of the numerous results that came up, about 98.3% of them were for sweet potato pie, which I did not want to make. After sifting through recipe after recipe I finally came across this one.

The original recipe received a terrible review, but it's an Emeril Lagasse recipe so I figured the reviewer must have just been inept. After making these, I decided that judgement was more than fair, because Sweet Potato S'More Pies are delicious. The sweet potato, chocolate, and marshmallow compliment each other and melt into creamy and gooey delight (I believe an "mmm, so creamy!" is in order). The pie crust is not an overpowering element; it's light and crispy and adds a perfect amount of flaky goodness to complete this mini pie. Sweet Potato S'More Pies are good both fresh out of the oven or after being chilled in the refrigerator. They definitely made the "repeat" list.
Filling:
1 1/2 lbs Sweet Potatoes
1/4 C Milk
1/2 C Light Brown Sugar
1/2 C Chopped Pecans (optional)
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 Egg
8 6-in Pie Crusts, recipe follows
8 Hershey Bars (.49 oz)
1 1/2 C Mini-Marshmallows
2 T Butter, softened

Boil or bake sweet potatoes until soft (30 min to boil, 40-60 to bake in a 400 degree oven). Cool potatoes and remove skins.

With a fork mash the sweet potatoes with the milk in a large bowl. Add brown sugar, pecans (if using), vanilla, cinnamon, nutmeg, and egg. Mix well. Divide mixture into 8 portions.

Place 1 pie crust on a flat work surface. Then place about 2 heaping tablespoons of marshmallows in the middle, followed by one chocolate bar. Top with one portion of sweet potato filling. Next fold on half of the crust over the filling. Crimp the edges of the pie crust and cut 3 small slits in the top for venting. Repeat with remaining crusts and fillings.

Place pies on a lightly greased cookie sheet and bake at 350 for 30-35 min until golden brown. Remove from oven and rub butter on warm crusts.

Best Double Pie Crust (from Cardamommy):
2 1/2 C All-Purpose Flour, plus extra for counter
2 T Sugar
1 tsp Salt
8 T Vegetable Shortening, cut into 1/2 in pieces and chilled
12 T (1.5 sticks) Unsalted Butter, cut into 1/4 in pieces and chilled
6-8 T Ice Water

Combine flour, sugar, and salt together. Cut in shortening and butter with a pastry blender until it is coarse crumbs. Sprinkle 6 T ice water over the mixture and stir/press together until it sticks together. If it does not come together add remaining water 1 T at a time. Divide dough exactly in half and form into two 4 in disks. Chill for 1 hr. Remove from refrigerator and cut each disk into 4 equal pieces.

Mahlzeit!
-Coriaunty