Mini Sweet Potato Pies

Ingredients

• Servings: 24
• 3/4 pound sweet potato, peeled and diced
• 1 (9 inch) refrigerated pie crust
• 3/4 cup evaporated skim milk
• 2 egg whites
• 1/4 cup white sugar
• 2 tablespoons brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 cup halved cranberries (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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.
• 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.
• 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.
• 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.