Sweet Potato Pie Pops
Sweet potatoes blended with warm spices sandwiched between graham cracker crumbs combine for an easy, freezer dessert that’s budget friendly.
- 2 large sweet potatoes
- 1 box (3.5 ounces) vanilla instant pudding
- 1 teaspoon pumpkin pie spice
- 1/2 cup milk
- 10 whole graham crackers
- 12 three-inch popsicle sticks
- Cook sweet potatoes until they’re easily mashed. Either bake them in the oven at 425°F for 1 hour until soft, or microwave them in 2 minute increments until soft.
- Once the potatoes are cooked thoroughly, remove the skins and place them in a mixing bowl. Mash them with a fork until they’re smooth but still have some texture.
- Measure out 2 cups of the mashed sweet potatoes to use for the recipe. Reserve the rest for a later time.
- In a separate mixing bowl, pour in pudding mix and pumpkin pie spice.
- Whisk in the milk until pudding mix is dissolved.
- Using a spatula, slowly fold in the pudding to the mashed sweet potatoes until everything is well combined.
- Crush the graham crackers in a food processor. You can also place them in a sealed zip lock bag and use a rolling pin to roll back and forth until crumbs form. This should yield about 2 cups of graham cracker crumbs.
- Cut a 1/4-inch slit into 12 paper cupcake liners horizontally.
- Spoon in 1 tablespoon of graham cracker crumbs into each liner.
- Spoon 2 tablespoons of the sweet potato pie filling on top of the graham cracker crumbs.
- Wet the back of a spoon with water and press down the sweet potato filling to evenly cover the graham cracker crumbs. Repeat to all 12 pops.
- Top the pops with a final 1 tablespoon of graham cracker crumbs.
- Using your fingers, press down firmly to make sure the graham cracker crumbs stick to the sweet potato pie filling. Repeat to all 12 pops.
- Gently stick the popsicle sticks in through the horizontal slit into the sweet potato pie pop.
- Place popsicles flat on a plate before freezing for at least 2 hours.
- Remove paper liners before enjoying your sweet potato pie pops!
- You can prepare the pudding using any type of milk (skim, 1%, 2%, whole) or milk substitute (soy, coconut, almond, etc.) to suit your taste preferences and/or dietary restrictions. Just make sure it is cold before whisking it into the pudding mix.
- Use up leftover baked sweet potatoes from yesterday’s dinner instead of cooking the sweet potatoes just for this dish.
Number of servings (yield): 12 servings (1 pop per serving)