Rating: 4.5 stars
62 Ratings
  • 5 star values: 41
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

69 calories; protein 1.5g; carbohydrates 10.3g; fat 2.5g; cholesterol 0.6mg; sodium 57.7mg. Full Nutrition
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