Or, shot glasses for a simple dessert or palate cleanser between courses.
It's also a great way to use leftover cooked sweet potatoes! This make-ahead dish will keep in the freezer for several weeks. Sweet Potato Sunshine Sorbet
Serves 12
Ingredients:
2 medium sweet potatoes, any variety (about 9 oz. each)
2 C. water
2 c. granulated sugar
juice from 4 lemons (about 1 C.)
zest from 2 lemons
10 fresh mint leaves, chopped
lemon slices, for garnish (optional)
mint leaves, for garnish (optional)
Directions:
Preheat oven to 375 degrees. Wash sweet potatoes and pierce several times with a fork. Bake sweet potatoes for 55 minutes until tender. Remove from oven, let cool, and peel. If you are using leftover sweet potatoes, ignore this step.
Place water and sugar in a medium pot. Stir well. Cook over medium-high heat until mixture comes to a full boil, stirring occasionally. Remove from heat and let cool, at least 10 minutes.
Place cooled sweet potatoes, sugar mixture, lemon juice, lemon zest, and 10 chopped mint leaves in blender. Process until smooth, about 90 seconds. 
Pour into pan and freeze until firm, about 2-3 hours. 
Remove from freezer and process again in blender. Return to freezer. When you are ready to serve, use a melon baller to make small scoops and place in shot glasses or almond cookie cups. Garnish with fresh mint leaves. You can also keep this covered in the freezer for several weeks--great for a make-ahead dessert!
Pecan Cookie Cups
Serves 12
Ingredients:
1/2 C. pecan pieces, crushed
1/2 C. packed light brown sugar
1/4 C. butter
1/4 C. light corn syrup
1/2 C. all-purpose flour
Directions:
Preheat oven to 350 degrees F. Place pecans in ziploc baggie and crush with rolling pin.
Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, until smooth and just starting to bubble. Stir in flour and pecans and cook an additional 30 seconds, stirring constantly. Remove from heat.
Drop by heaping tablespoon onto a well-greased (or lined with Silpat) baking sheet. They spread out quite a bit, so I baked four cookies per sheet.
Bake at 350 for 6-7 minutes until bubbly all over and starting to turn brown.
Remove from oven and let cool 3-4 minutes, until barely firm and cool enough to handle. While cookies are cooling, generously grease the underside of a cupcake or muffin tin. Place cookies onto muffin tin and mold into cup shapes. Let cool completely. Keep in airtight container until ready to serve, up to 1 week.
Serve with Sweet Potato Sunshine Sorbet or your favorite "scoopable dessert". Easy and fancy!
I made this recipe for the Sassy Sweets Blogger Recipe Challenge, you can join in the fun and enter your own recipe, too!
