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. <br>

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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