Mini Sweet Potato Pies
Description
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
•
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
Directions
1
Gather the ingredients.
2
Place sweet potatoes in a saucepan with just enough water to cover. Bring to a boil; cook until fork-tender, about 5 minutes. Drain and mash sweet potatoes with a fork or potato masher.
3
Preheat the oven to 425 degrees F (220 degrees C). Divide pie crust evenly into 24 pieces; form into small balls. Press crusts into the cups of two 12-cup mini muffin tins. Set aside.
4
Purée mashed sweet potatoes, evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves in a blender or food processor until smooth. Spoon about 1 tablespoon sweet potato filling into each pie shell.
5
Bake in the preheated oven until a toothpick inserted into the center of a mini pie comes out clean, about 10 minutes. Cool in the tins set on a wire rack. Garnish each mini pie with a cranberry half before serving.