{ POTATO PEEL PIE MINIS }

 I hosted my book group a couple weeks ago. We read The Guernsey Literary and Potato Peel Pie Society (a MUST read, if you ask me), so, naturally, I had to serve potato peel pie.

I didn't use the original World War II recipe (potato peels + 1 T. milk to form a crust; 1 potato + 1 beet boiled in salt water and mashed for filling). I found a few ideas online and then made my own version. They were really tasty!

{ POTATO PEEL CRUST }

3 c. fleshy potato peels, grated
1 small onion, chopped

1 T. egg replacer + 1/4 c. water
2 T. baby food prunes
1/4 c. whole wheat flour
1/2 t. salt

• Cut peels off of 8 small to medium potatoes. (I basically squared off the long sides of the potatoes and peeled the short sides, so you have some potato flesh with the peels.)
• Grate peels using a food processor.
• Chop onion and combine with potato peels.
• In a separate bowl, whisk together egg replacer and water until frothy.
• Whisk in prunes, flour, and salt.
• Add potato peels and onions and mix until well combined.
• Press a heaping tablespoon of peel mixture into each of 24 cupcake holders (lightly oiled).
• Bake at 400 for 15 minutes.

{ FILLING }

I basically used my twice baked potato recipe for the filling and then sprinkled tiny diced (boiled) beets on top.

flesh of 8 small to medium potatoes, steamed

1 1/2 c. butternut squash, steamed

1/2 c. roasted garlic sauce
3/4 c. non-dairy milk
1/3 c. nutritional yeast
1/2 t. salt
1/4 t. pepper
1/4 t. paprika

1 beet, boiled and diced small

• While crust is cooking, chop and steam potatoes and squash, then mash with potato masher.
• Add remaining ingredients and mix until well combined.
• When crust is ready, spoon potato mixture on top and sprinkle with beets.
• Bake at 400 for 15 minutes.