I have not tested this recipe using a add the steamed sweet potato to the food processor with the remaining ingredients, and process.
Mini Sweet Potato Pies
For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg please note the combination of a purple sweet potato and regular sweet potato, as well as the use of foil in baking when using the magazine version of this recipe.
Recipe Summary Mini Sweet Potato Pies
Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!Ingredients | Sweet Potato Pie Recipes Soul Food
¾ pound sweet potato, peeled and diced
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)
Directions
Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
Preheat the oven to 425 degrees F (220 degrees C). Divide the 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 the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.
Info | Sweet Potato Pie Recipes Soul Food
prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
24
Yield:
24 servings
