Ingredients
| 2 | large sweet potatoes, peeled and cubed |
| 2 | refrigerated pie crusts |
| 1¼ | cups flour |
| 3 | tablespoons butter, cubed |
| 1 | cup packed brown sugar, divided |
| 12 | slices HORMEL® BLACK LABEL® Bacon, cooked and crumbled |
| 1 | cup chopped pecans |
Directions
Heat oven to 350°F. Place sweet potatoes in a medium saucepan. Add water to cover. Bring to boil over medium-high heat. Reduce to simmer. Cook 10 to 12 minutes, or until tender. Drain.
On work surface, unroll 1 pie crust. Using a 2½ -inch round cutter, cut out 12 circles. Press circles onto bottoms and up sides of 12 nonstick mini muffin cups. Repeat with second crust.
In bowl of food processor, pulse flour, butter and ¼ cup brown sugar until crumbly. Remove to medium bowl. Stir in bacon and pecans.
Add sweet potatoes and remaining ¾ cup brown sugar to food processor; pulse until smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping.
Bake 20-24 minutes, or until crusts are golden brown. Cool 5 to 10 minutes before removing from pan to a wire rack.