Maple vanilla sweet potatoes in mini pumpkin with pecans and extra maple syrup

I first made my Maple Vanilla Sweet Potatoes last year, and stuffed them into roasted mini pumpkins. Fall seems to be the perfect time of year to make these.

They’re so easy to pipe into custard cups if you don’t want to mess with the mini pumpkins.

I’m thinking they’d be even easier just spooned into one big pan and baked. Maybe pipe a few swirls on top first if you want a little bit of fancy.

Any way you serve them, they’re delicious.

Should I make them today, or wait for Thanksgiving? Well, this is certainly worth eating more than once a year!