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Time for another recipe! I made these for Thanksgiving a few years ago, and will be making them again this Thanksgiving (except as mini pumpkin pies). I actually garnished them with mini marshmallows which I then toasted in the oven rather than the half-cranberry the recipe calls for. I also used store-bought unbaked pie crusts and cut circles out with a circle cookie cutter rather than dividing the dough into balls as the recipe states to do. Step-by-step photos are available on my old blog.

Mini Sweet Potato Pies (from Allrecipes)

Ingredients

  • 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)

Directions

  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.
  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.
  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.
  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.

Nutritional Information 

Amount Per Serving  Calories: 69 | Total Fat: 2.5g | Cholesterol: < 1mg



 

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