Name: Mini Sweet Potato Pies
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Sweet potato, peeled and diced - ¾ pound; Refrigerated pie crust - 1 (9 inch); Evaporated skim milk - ¾ cup; Egg whites - 2; White sugar - ¼ cup; Brown sugar - 2 tablespoons; Ground cinnamon - ¾ teaspoon; Ground nutmeg - ⅛ teaspoon; Ground cloves - ⅛ teaspoon; Halved cranberries (Optional) - ¼ cup

Ingredients for - Mini Sweet Potato Pies

1. Sweet potato, peeled and diced ¾ pound

2. Refrigerated pie crust 1 (9 inch)

3. Evaporated skim milk ¾ cup

4. Egg whites 2

5. White sugar ¼ cup

6. Brown sugar 2 tablespoons

7. Ground cinnamon ¾ teaspoon

8. Ground nutmeg ⅛ teaspoon

9. Ground cloves ⅛ teaspoon

10. Halved cranberries (Optional) ¼ cup

How to cook deliciously - Mini Sweet Potato Pies

1 . Stage

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.

2 . Stage

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

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.