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
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 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.
Step 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.
Step 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.
