Mini Sweet Potato Pies

Ingredients

For 24 servings

• •0.75 lb sweet potato, peeled and diced
• •1 (9 inch) refrigerated pie crust
• •0.75 tasse evaporated skim milk
• •2 egg whites
• •0.25 tasse white sugar
• •2 c. à soupe brown sugar
• •0.75 c. à café ground cinnamon
• •0.125 c. à café ground nutmeg
• •0.125 c. à café ground cloves
• •0.25 tasse halved cranberries

Method

1. 1.Gather the ingredients.
2. 2.Place sweet potatoes in a saucepan with just enough water to cover. Bring to a boil; cook until fork-tender, about 5 minutes. Drain and mash sweet potatoes with a fork or potato masher.
3. 3.Preheat the oven to 425 degrees F (220 degrees C). Divide pie crust evenly into 24 pieces; form into small balls. Press crusts into the cups of two 12-cup mini muffin tins. Set aside.
4. 4.Purée mashed sweet potatoes, evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves in a blender or food processor until smooth. Spoon about 1 tablespoon sweet potato filling into each pie shell.
5. 5.Bake in the preheated oven until a toothpick inserted into the center of a mini pie comes out clean, about 10 minutes. Cool in the tins set on a wire rack. Garnish each mini pie with a cranberry half before serving.