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Mini Sweet Potato Pies

Mini Sweet Potato Pies

Cost $10, save $15

Source: Recommended by CookPal

  • 25 Min
  • 24 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 🍠 ¾ pound sweet potatoes, 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)

STEPS

1

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.

2

Preheat the oven to 425 degrees F (220 degrees C).

3

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

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

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.

NUTRIENTS

Per 1 serving

🔥

69

Calories

  • 2
    Protein
  • 10
    Carbs
  • 3
    Fats

💡 For a smoother filling, ensure the sweet potatoes are fully mashed or puréed.Adding cranberries as garnish provides a pop of color and tart flavor!Serve chilled or at room temperature for the best texture.Store leftovers in an airtight container in the refrigerator for up to 3 days.