Mini Sweet Potato Pies

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!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 69 Calories

Ingredients

• 2 egg whites
• 2 tablespoons brown sugar
• 1 (9 inch) refrigerated pie crust
• 0.75 teaspoon ground cinnamon
• 0.25 cup white sugar
• 0.125 teaspoon ground nutmeg
• 0.125 teaspoon ground cloves
• 0.75 pound sweet potato, peeled and diced
• 0.75 cup evaporated skim milk
• 0.25 cup halved cranberries

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Place sweet potatoes in a saucepan with just enough water to cover. Bring to a boil; cook until fork-tender, about 5 minutes. Drain and mash sweet potatoes with a fork or potato masher.

Step 3

Divide pie crust evenly into 24 pieces; form into small balls. Press crusts into the cups of two 12-cup mini muffin tins. Set aside.

Step 4

Purée mashed sweet potatoes, evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves in a blender or food processor until smooth. Spoon about 1 tablespoon sweet potato filling into each pie shell.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of a mini pie comes out clean, about 10 minutes. Cool in the tins set on a wire rack. Garnish each mini pie with a cranberry half before serving.