Mini sweet potato pies with sourdough oat crust

Yes, I stole some leaves from my courtyard to take a fancy picture of these mini sweet potato pies. And I failed: they look a bit sad. Oh well, it's definitely the representation of my winter mood though 😂 They tasted super yummy though, and the pecan on top just made them even better! Check out the recipe below if you want to make them too! 😊 INGREDIENTS: --- SOURDOUGH OAT CRUST --- 230g oat flour 1 teaspoon cinnamon 1/4 teaspoon salt 150g sourdough discards (100% hydration)* 80g sugar 1 large egg (room temperature) 50g melted butter 75g all purpose flour --- PUMPKIN FILLING --- 1 small egg (about 40g) 1 tablespoon sugar 1/4 teaspoon mixed spice 60-70g sweet potato puree* 1/2 tablespoon milk DIRECTIONS: Preheat oven to 400°F (200°C) and lightly brush with melted butter 2 mini tart dishes (mine are similar to these ones). In a bowl mix together oat flour, all purpose flour, cinnamon and salt and leave it aside. In a bigger bowl pour sourdough discards, sugar, egg and melted butter and mix with an hand whisk until creamy. Fold in the dry ingredients and mix with a rubber spatula; then knead with your hands until you get a smooth dough. Roll out the dough to a thickness of about 1/2cm, cut out 2 disks of 10cm in diameter and press them inside the mini tart dishes. Poke them with a fork and set aside. * Prepare the sweet potato filling stirring all the ingredients with a whisk. Divide the sweet potato filling mixture between the dishes and bake for about 10 minutes, then turn the oven down to 325°F (160°C) and bake for another 15 minutes. Let them cool in the oven with the door open for about 15 minutes to prevent small cracks on the surface (even though you are going to cover it with whipped cream). Let them cool at room temperature and serve with whipped cream, pecans and a dash of cinnamon. Enjoy :) RECIPE NOTES: My sourdough starter was about 4 days old and kept in the fridge. To make sweet potato puree I just roasted the potato in the oven and then I just smashed with a fork to make a puree. If the oat crust start to be difficult to handle put it in the fridge and then roll it again. Store in the fridge if not eating right away and garnish with whipped cream and pecans only when you are ready to serve. I adapted the recipe the sourdough oat crust from here. With the same crust I also made two adorable Mini pumpkin pies! RECIPE CARD: If you make it let me know! :)

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