Vegan Crème Brûlée Sweet Potato Pies

0 Put the sweet potato(es) into a large pot of water whole without peeling. Heat on medium high.
1 Bring to a boil and let boil at a low boil for 45 to 50 minutes or until the sweet potato(es) are tender. 
2 Drain and let cool enough to handle.
3 Preheat the oven to 350 degrees(F).
4 Once you can handle the sweet potato(es), peel the skin completely off and then break the sweet potato(es) up into chunks and add it to a large mixing bowl, or the bowl of a stand mixer. 
5 Start to whip the sweet potato chunks with the whisk attachment of a hand mixer or the stand mixer. 
6 Once they are broken down slightly but still chunky, add the vegan butter and then continue to whip until it starts to smooth out. A minute or 2. 
7 Then pour the sugar, non-dairy milk, cornstarch, cinnamon, nutmeg, salt and vanilla into the bowl. 
12 Continue to whip the sweet potato mixture until it is smooth and thick. This may take a few more minutes. It may still look like it has some texture to it, that is fine. 
8 Now spray a mini pie tin** or a muffin tin with non-stick spray. 
9 Roll out your pie crust if you made your own, or unroll it if you bought the store-bought rolled kind. Then cut using a circular biscuit or cookie cutter that is slightly larger than the holes in the pan you are using. 
10 Press the circles of crust into the holes in the pan. If you are using the mini pie pan, this recipe will make about 24 pies, if you are using a muffin tin, it will make about 18.
11 Prick holes into the bottom of each pie crust with a fork. 
13 Fill up each crust with the sweet potato pie filling, then smooth the filling out. 
14 Bake for 25 to 30 minutes or until the crusts are golden brown and the filling looks firm. 
15 Let them cool completely, then sprinkle the tops of each mini pie with about1/4-  1/2 tsp of cane sugar. Then using a kitchen torch, torch the sugar on top of each pie. Once the sugar is brown and melted, swirl around the melted sugar to evenly coat the tops of the pies. 
16 Serve immediately with vegan whipped cream if desired. If you want to make them ahead, you can make them a day or 2 before you plan to serve them and then just torch the sugar on top right before serving!