Maple Vanilla Sweet Potatoes in Mini Pumpkins
Author: Guava Rose
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Swirls of maple sweetened whipped sweet potatoes in baked mini pumpkins
  • 6 mini pumpkins
  • Filling:
  • 2 lbs. sweet potatoes
  • 2 T. butter
  • 4 oz. reduced fat cream cheese
  • 2 eggs
  • 4 tsp. pure maple syrup
  • 1 tsp. vanilla
  • 2 T. finely chopped pecans (optional)
  • Warm pure maple syrup (optional)
  1. Cut the tops of the pumpkins off, one quarter to one third of the way down. Use a teaspoon to remove the seeds and fiber, and to widen the opening. Leave ⅜"-1/2" of flesh around the edges. Rinse out and place on baking sheet. Bake at 350 degrees for 20-25 minutes, until pumpkins are just starting to soften. Remove from oven.
  2. Peel sweet potatoes. Cut into 1-1/2" chunks. Cover with water in a pot and boil until tender. Drain well. Mash well with butter, until extremely smooth.
  3. In a standing mixer, mix together cream cheese, eggs, maple syrup and vanilla on medium until blended. Increase speed to high for 1 minute. Turn off mixer and add mashed sweet potatoes. Mix on medium for 30 seconds, no more or mixture may be heavy and gummy later. The filling will look lighter in color, and fluffier.
  4. Put some filling in a pastry bag that has a large star tip inserted. Pipe filling into pumpkin shells. Repeat with the remaining filling and pumpkin shells. Sprinkle and lightly press in 1 tsp. chopped pecans onto the top of each pumpkin if desired.
  5. Bake at 350 degrees for approximately 20 minutes, until filling is heated through. Serve with warm maple syrup on the side if desired.
Recipe by Guava Rose at