Mini Sweet Potato Pies
These mini sweet potato pies are easy to make. You will love the exquisite taste!
Servings: 24 Mini Pies
Calories: 78kcal
Ingredients
- 1 pound sweet potatoes peeled and cut into chunks
- 2 9 inch refrigerated pie crusts
- ¾ cup evaporated milk
- 2 eggs whites only
- ¼ cup sugar
- 2 tablespoons brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
- Place sweet potatoes in a small saucepan and cover them with water. Bring the water to a boil over medium-high heat. Boil for 5 to 8 minutes or until the potatoes are tender. Drain well and cool completely.
- Place the sweet potatoes in a food processor with the evaporated milk, egg whites, sugar, brown sugar, cinnamon, nutmeg, and cloves. Pulse until smooth and creamy.
- Roll out pie crust and cut into small rounds with a biscuit cutter. Press each dough circle into the muffin tin.
- Preheat oven to 350°F. Scoop even portions of the sweet potato mixture into the pie shells being careful not to overfill. Tap the muffin tin against the counter to settle the pie filling.
- Bake for 10 (tart pan) to 15 minutes (muffin tin) or until a toothpick inserted returns clean.
- Cool completely in the pan. Use a spoon or dull knife to remove the mini pies.