SEARCH
More 10 Photos

Mini Sweet Potato Pies Recipe

Recipe by: NCANNIS

"Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Place 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.
  • 2Preheat 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.
  • 3Spoon 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.
  • 4Bake 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.
Ingredients
  • 24 servings
  • 69 cals
  • 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)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    69
    3%
  • Fat:
    2.5
    4%
  • Carbs:
    10.3
    3%
  • Protein:
    1.5
    3%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like