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Mini Sweet Potato Pies

4

30 min

Mini Sweet Potato Pies

Mini Sweet Potato Pies Photo 1

Time

30 min

Serving

24 persons

Calories

69

Rating

4.00★ (64)

Cuisine

Author: Victoria Buriak
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

  • sweet potato: 0.75 pound (diced)
  • refrigerated pie crust: 1 piece (9 inch)
  • evaporated skim milk: 0.75 cup
  • egg whites: 2 piece
  • white sugar: 0.25 cup
  • brown sugar: 2 Tbsp
  • ground cinnamon: 0.75 tsp
  • ground nutmeg: 0.125 tsp
  • ground cloves: 0.125 tsp
  • cranberries: 0.25 cup (halved, optional)

Metric Conversion

Stages of cooking

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  1. 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.
    Mini Sweet Potato Pies Photo 2
  2. Preheat the oven to 425 degrees F (220 degrees C).
    Mini Sweet Potato Pies Photo 3
  3. 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.
    Mini Sweet Potato Pies Photo 4
  4. 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.
    Mini Sweet Potato Pies Photo 5
  5. 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.
    Mini Sweet Potato Pies Photo 6

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