Mini Sweet Potato Pies: A Delicious Holiday Treat

Ingredients

• 0.75 pound sweet potato, peeled and diced
• 1 (9 inch) refrigerated pie crust
• 0.75 cup evaporated skim milk
• 2 egg whites
• 0.25 cup white sugar
• 2 tablespoons brown sugar
• 0.75 teaspoon ground cinnamon
• 0.13 teaspoon ground nutmeg
• 0.13 teaspoon ground cloves
• 0.25 cup halved cranberries

Instructions

1. Gather all the necessary ingredients for the recipe.
2. Place the sweet potatoes in a saucepan and cover them with just enough water. Bring the water to a boil and cook until the sweet potatoes are fork-tender, approximately 5 minutes. Drain the water and mash the sweet potatoes using a fork or a potato masher.
3. Preheat your oven to 425 degrees F (220 degrees C). Divide the pie crust evenly into 24 pieces and shape them into small balls. Press each crust into the cups of two 12-cup mini muffin tins. Set the muffin tins aside.
4. In a blender or food processor, purée the mashed sweet potatoes, evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves until the mixture is smooth. Spoon about 1 tablespoon of the sweet potato filling into each prepared pie shell.
5. Bake in the preheated oven until a toothpick inserted into the center of a mini pie comes out clean, which should take around 10 minutes. Allow the mini pies to cool in the tins on a wire rack. Before serving, garnish each mini pie with a cranberry half.

Nutrition

• Calories: 69 kcal
• Fat Content: 3 g
• Fiber Content: 1 g
• Sugar Content: 5 g
• Sodium Content: 58 mg
• Protein Content: 2 g
• Cholesterol Content: 1 mg
• Carbohydrate Content: 10 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g