Breakfast may not be a Thing with a capital T on major food holidays like Thanksgiving, but let me tell you, there’s nothing I love more than whipped sweet potatoes, a classic Thanksgiving food, for breakfast. OK, wait, there’s one more thing: sweet potato pie for breakfast. While there’s not a chance in heck that I’ll find pie leftovers in my fridge the morning after Thanksgiving, I know I can always make a batch of teeny sweet potato pudding pies, and get my Thanksgiving leftover on, sans actual leftovers.

Since the potatoes take a while to bake, and then the pies need to be baked and cooled, this is also a perfect dish to make the day before you plan to have people over. These little pies also make for a trustworthy potluck choice, as they require neither plates nor silverware to eat. 

Preheat the oven to 400ºF. Scrub 3 medium sweet potatoes, dry them, and place them on a parchment-lined baking sheet. 

Poke holes all over the potatoes with a paring knife or a sturdy fork. Bake the potatoes until a paring knife will easily slide all the way through the center of each, which can take anywhere from 35 minutes to 1 hour. When the potatoes are finished baking, let them cool on the baking sheet for at least 15 minutes, or until they’re tool enough to hold. Lower the oven temperature to 350ºF.

Scrape the sweet potato flesh and 4 medjool dates (soaked in hot water for 15 minutes beforehand if they’re especially dry) into a large food processor and puree until smooth. Add 1 cup cashew milk, 2 tablespoons unsweetened sunflower butter, 1 tablespoon arrowroot or cornstarch, 1 teaspoon cinnamon, ½ teaspoon turmeric, and a pinch of fine sea salt and blend until smooth. Add a splash of maple syrup or a teaspoon of brown sugar if it’s not quite sweet enough.

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Grease a muffin tin pan well with cooking spray and cut 4-inch rounds from a few pieces of defrosted frozen pie crust dough. Alternately, just pinch off balls of pie dough and press them into the muffin tins. Prick the pie crusts all over with a fork.

Bake the crusts for 10 minutes, until just set. Pull the pan out of the oven and scoop the sweet potato mixture into each crust. Bake the pies for an additional 5-10 minutes, until the filling has browned a bit. Pull the pan out of the oven and let cool completely, about 2 hours. 

Carefully take the pies out of the muffin tins and store in the refrigerator until ready to serve, preferable with a dollop of coconut whipped cream or creme fraiche.