Mini Sweet Potato Pies Recipe

Ingredients
<br>- ¾ pound sweet potato, peeled and diced
<br>- 1 (9 inch) refrigerated pie crust
<br>- ¾ cup evaporated skim milk
<br>- 2  egg whites
<br>- ¼ cup white sugar
<br>- 2 tablespoons brown sugar
<br>- ¾ teaspoon ground cinnamon
<br>- ⅛ teaspoon ground nutmeg
<br>- ⅛ teaspoon ground cloves
<br>- ¼ cup halved cranberries (optional)
<br><p></p>Directions
<br>step 1: Place 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.
<br>step 2: Preheat 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.
<br>step 3: Spoon 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.
<br>step 4: Bake 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.
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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)

Directions
step 1: Place 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.
step 2: Preheat 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.
step 3: Spoon 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.
step 4: Bake 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.

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