Mini Sweet Potato Pies Recipe

Directions

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.