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Mini Sweet Potato Pies Recipe

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Mini Sweet Potato Pies Recipe

Directions

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Ingredients :

  • ¾ pound sweet potato, peeled and diced
  • 1 (9 inch) refrigerated pie crust
  • ¾ cup evaporated skim milk
  • 2 egg whites
  • ¼ cup white sugar
  • 2 tablespoons brown sugar
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ cup halved cranberries (Optional)
  • Methods :

  • Step 1

    Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.

  • Step 2

    Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.

  • Step 3

    Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.

  • Step 4

    Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

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