Elegant Mini Sweet Potato Pies
These elegant and delectable mini sweet potato pies are perfect for any special occasion. They make a delightful addition to holiday gatherings or sophisticated appetizer spreads.
Ingredients
| ¾ | pound sweet potato, peeled and diced |
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| 1 | (9 inch) refrigerated pie crust |
| ¾ | cup evaporated skim milk |
| 2 | egg whites |
| ¼ | cup white sugar |
| 2 | tablespoons brown sugar |
| ¾ | teaspoon ground cinnamon |
| ⅛ | teaspoon ground nutmeg |
| ⅛ | teaspoon ground cloves |
| ¼ | cup halved cranberries (Optional) |
Instructions
| 1. | Begin by placing the peeled and diced sweet potatoes in a saucepan with just enough water to cover. Bring it to a gentle boil and cook until the sweet potatoes are fork-tender, approximately 5 minutes. Drain and mash the sweet potatoes using a fork or potato masher. |
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| 2. | Preheat the oven to 425 degrees F (220 degrees C). |
| 3. | Divide the refrigerated pie crust into 24 small balls. Press each ball into the cups of two 12-cup mini muffin pans to form delicate tartlet shells. Set them aside for later use. |
| 4. | In a blender or food processor, combine the mashed sweet potatoes with evaporated skim milk, egg whites, white sugar, brown sugar, ground cinnamon, ground nutmeg, and ground cloves. Purée the mixture until smooth. Spoon approximately 1 tablespoon of the filling into each prepared tart shell. |
| 5. | Bake the mini sweet potato pies in the preheated oven for about 10 minutes, or until a toothpick inserted into a pie comes out clean. Allow them to cool in the pans on a wire rack. To add an extra touch of elegance, garnish each tart with a halved cranberry before serving. |
Published on Jul 20, 2024 by Luminița