With this recipe we bring to you cue, bite-sized and delicious sweet potato pies, a favorite choice for holidays and let’s not talk about parties, it’s perfect!
Preparation Time: 15 mins
Cook: 15 mins
- 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
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1/4 cup halved cranberries (Optional)
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.
Preheat the oven to 425 degrees F (220 degrees C).
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.
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.
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.