Cute, bite-sized, mini sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!
Ingredients
- sweet potato: 0.75 pound (diced)
- refrigerated pie crust: 1 piece (9 inch)
- evaporated skim milk: 0.75 cup
- egg whites: 2 piece
- white sugar: 0.25 cup
- brown sugar: 2 Tbsp
- ground cinnamon: 0.75 tsp
- ground nutmeg: 0.125 tsp
- ground cloves: 0.125 tsp
- cranberries: 0.25 cup (halved, optional)
Metric Conversion
Stages of cooking
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Place sweet potato in a saucepan with just enough water to cover. Bring to a boil; cook until fork-tender, about 5 minutes. Drain and mash potatoes with a fork or potato masher.
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Preheat the oven to 425 degrees F (220 degrees C).
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Divide pie crust into 24 small balls. Press them into the cups of two 12-cup mini muffin pans to make tartlet shells. Set aside.
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Spoon sweet potato into a blender or food processor. Add evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Purée until smooth. Spoon about 1 tablespoon filling into each tart shell.
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Bake in the preheated oven until a toothpick inserted into a tart comes out clean, about 10 minutes. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.
