Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
24
Ingredients
Directions
Gather the ingredients.
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.
Photographer: Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Lindsey Lower
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.
Photographer: Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Lindsey Lower
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.
Photographer: Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Lindsey Lower
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.
Photographer: Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Lindsey Lower
Nutrition Facts (per serving)
69
Calories
3g
Fat
10g
Carbs
2g
Protein
