Weight Watchers-Friendly Sweet Potato Cheesecake Mini Pies

Ingredients:

• For the crust:
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp sweetener (like Stevia or monk fruit)
  • 2 tbsp melted coconut oil or butter
  • 1 tsp vanilla extract
• For the filling:
  • 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
  • 1 package (8 oz) light cream cheese, softened
  • 1/4 cup plain non-fat Greek yogurt
  • 2 tbsp sweetener (or adjust to taste)
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 egg (or 2 tbsp egg whites)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Prepare the crust:
   • In a medium bowl, combine almond flour, coconut flour, sweetener, melted coconut oil, and vanilla extract.
   • Stir until the dough forms a crumbly texture.
   • Press the mixture evenly into the bottom of a muffin tin (12 cups). You can use mini muffin tins for smaller pies or standard muffin tins for larger ones.
3. Bake the crust for about 10 minutes until lightly golden. Remove from the oven and set aside to cool slightly.
4. Prepare the filling:
   • In a large bowl, beat the softened cream cheese with a hand mixer until smooth.
   • Add the mashed sweet potato, Greek yogurt, sweetener, vanilla extract, cinnamon, nutmeg, and egg. Mix until everything is well combined and creamy.
5. Fill the pies:
   • Spoon the sweet potato mixture evenly over the cooled crusts, filling each cup about 3/4 full.
6. Bake the mini pies for 20-25 minutes, or until the filling is set and lightly browned on top.
7. Cool and serve:
   • Let the pies cool to room temperature, then refrigerate for at least 1 hour to firm up before serving.

Tips:

• These mini pies are perfect for portion control and can be made ahead of time!
• Top with a dollop of whipped cream (or whipped coconut cream for a dairy-free option) and a sprinkle of cinnamon for an extra indulgent touch.