1 Pre-made Pie Crust, thawed as directed on package
Flour, for rolling
1/2 cup Cooked Mashed Sweet Potato, or canned sweet potato puree
2 tablespoons Packed Brown Sugar
1/4 teaspoon Pure Vanilla Extract
1/8 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
pinch of Fine Sea Salt
2 tablespoons Chopped Pecans
2 teaspoons Turbinado Sugar, for sprinkling
Adjust your toaster oven’s cooking rack to the middle position and preheat to 400°F or 375°F for convection toaster ovens. Lightly grease a quarter sheet pan or line with a silicone baking mat.
In a medium bowl combine the mashed sweet potato, brown sugar, vanilla, cinnamon, nutmeg, salt, and pecans. Taste and add more sugar or spices as desired.
Unroll pie crust onto a lightly floured surface and roll to a 1/8-inch thickness.
Use a 3.5-inch round cookie cutter to cut out circles from the dough. Reroll dough scraps to make more rounds.