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!



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


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.

  • 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