Mini Sweet Potato Pies Best Dishes

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Mini Sweet Potato Pies

"Cute chunk size candy potato pies. Always a winner for the holidays and clean enough to make! Great for excursion dinner events or candy appetizers!"

Ingredients :

3/four pound sweet potato, peeled and diced
1 (nine inch) refrigerated pie crust
three/four cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/four teaspoon ground cinnamon
1/eight teaspoon floor nutmeg
1/8 teaspoon ground cloves
1/4 cup halved cranberries (optional)

Instructions :

Prep : 15M	Cook : 24M	Ready in : 30M

Place the sweet potato in a saucepan with just enough water to cowl. Bring to a boil, and cook dinner till fork gentle, about five mins. Drain and mash with a fork or potato masher.
Preheat the oven to 425 stages F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of 12 cup mini muffin pans to make tartlet shells. Set apart.
Spoon the sweet potato right into a blender or meals processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree till clean. Spoon approximately 1 tablespoon of this combination into every tart shell.
Bake for 10 mins in the preheated oven, or till a toothpick inserted into one of the truffles comes out clean. Cool inside the pans over a twine rack. Garnish every tart with a cranberry half of before serving.

Notes :

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