Mini Sweet Potato Pies

Name: Mini Sweet Potato Pies
Total time: 30
Yield: 24
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)

Recipe by NCANNIS from allrecipes.com

Dessert 30 Mins.

Ingredients

24 servings

•

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)

Instructions

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.