Yields: 12-18 shooters (2-4oz. shot glasses)
Sweet Potato Mousse:
1 pt. heavy whipping cream
1 cup (8oz.) of white chocolate chips
1/2 cup cooked sweet potato
1 t. ground cinnamon
2 T. Grand Marnier or your favorite Bourbon or other liqueur
1) The night before assembly, place the white chocolate & cooked sweet potato in a mixing bowl. Bring the cream to a boil in a saucepan, and pour over the chocolate. Stir with a whisk, (carefully), to combine- until all chocolate looks melted. Add the cinnamon and Grand Marnier & stir. Allow to set until it cools to room temp. With a regular blender or stick blender, blend the mixture for about 40sec., or until nice and frothy. Cover loosely with plastic wrap, and cool in refrigerator overnight.
**If using pie crust: Preheat oven to 350F
Using 1 roll of already made pie crust, (a purchased box will come with 2 rolls), remove the packaging and roll out on a prepared sheet tray to bake. (If you wanted to use some pie crust for a garnish, roll out the other half onto a floured surface, and using a mini leaf or other shape cutter, cut out a bunch of shapes, and bake as well!)
Bake your crust for about 10min. at 350F. Cool and set aside.
**To make cinnamon mini-twists for garnish, simply melt some butter (about 2T.), brush it on top of the rolled out pie crust, sprinkle with some cinnamon sugar, (about 1T. sugar & 2t. cinnamon), and cut into 1 1/2-2in. long trips with a pastry wheel and twist before laying on sheet tray.
Pecan Pie Filling: **Would be enough filling for 1-9in. deep dish pie crust
1 cup sugar
3 t. corn starch
1 cup Dark corn syrup
2 T. melted butter
1 t. pure vanilla extract
1 1/2 cups of chopped pecans
1) In a medium sauce pan, whisk the sugar and corn starch together. Then, add in the corn syrup and eggs- whisking together well until completely combined. Place on medium heat, and stir constantly until it comes to a hard simmer. Turn heat down to low, and cook for another 10min., stirring constantly so the bottom doesn't scorch! Remove from heat. Add the vanilla and pecans and stir well. Pour the mixture into a bowl or shallow pan to cool in the at room temp.
Assembly of glasses: **Can do these ahead and store in refrigerator until ready to serve, just make sure to pull them out at least 30min. prior to serving as pecan filling is very thick & firm when chilled!!
Take your 2-3 oz. shot glasses, layer some crushed cookies or crust at the very bottom, then using a pastry bag or large ziploc with a hole cut on one corner, fill it with some of the pecan filling, and pipe about halfway up the glass.
**Note, if the pecan filling is too firm to pipe, simply place in the microwave for about 30 sec. to soften up!
Next, using a pastry bag (or ziploc) with a star tip, pipe the sweet potato mousse until just above rim of glass. Finish glasses by garnishing with a cinnamon twist placed in top, sprinkle of cinnamon, a whole pecan, drizzle of caramel, etc.!! Chill until ready to serve, or serve immediately!